| | Directions | | Cover raisins in hot water and soak for 30 minutes. Drain thoroughly. Preheat oven to 350. Generously grease muffin cups. Mix flour, sugar, baking soda, cinnamon, and salt in bowl. Stir in raisins, carrots, apple, almonds, and coconut. Beat eggs with oil and vanilla to blend. Stir into flour mixture until just combined. Divide batter into 12 muffin cups. Bake until muffins are golden brown and tester inserted in center comes out clean. It may take 20-22 minutes or longer. Cool 5 minutes. Remove from pan. Serve at room temperature. |
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| Ingredients | | - |  | 1/2 cup raisins |
| - | | 2 cups flour |
| - | | 1 cup Sugar |
| - | | 2 teaspoons Baking Soda |
| - | | 2 teaspoons cinnamon |
| - | | 1/2 teaspoon Salt |
| - | | 2 cups grated, peeled carrots |
| - | | 1 tart green apple, peeled, cored, and grated (large) |
| - | | 1/2 cup sweetened, shredded coconut |
| - | | 1/2 cup sliced almonds |
| - | | 3 Eggs |
| - | | 2/3 cup vegetable oil |
| - | | 2 teaspoons vanilla extract |
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