Carrot-Raisin Muffins

• 2 cups flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/4 teaspoon salt
• 3/4 cup white sugar
• 1/2 cup light brown sugar, packed
• 6 medium carrots (use enough carrots to measure 2 cups shredded)
• 1 1/4 cups raisins
• 1/4 cup sweetened flaked coconut
• 3 large eggs
• 1 cup vegetable oil
• 2 teaspoons vanilla
• 1 large granny smith apple

1. Set oven to 350 degrees (oven rack to second-lowest position).
2. Grease 18 muffin cups or line with paper liners.
3. In a large bowl sift together flour, baking soda, cinnamon and salt, then add in both sugars.
4. Coarsley chop enough carrots to measure 2 cups packed.
5. Add in the carrots with coconut and raisins to the flour mixture; toss well to combine.
6. In a bowl whisk together eggs, oil and vanilla.
7. Peel, core and shred the apple, the add the shredded apple with the egg mixture to the flour mixture; stir JUST until combined well.
8. Divide the mixture evenly between the muffin tins filling almost three-quarters full.
9. Bake for about 15-20 minutes, or until muffins test done.

flour, baking soda, cinnamon, salt, white sugar, light brown sugar, carrots, raisins, coconut, eggs, vegetable oil, vanilla, granny smith apple

Taken from www.food.com/recipe/carrot-raisin-muffins-146051 (may not work)