Carrot Cake Muffins

• 1 1/4 cups sugar
• 1/4 cup whole wheat flour
• 2 cups all purpose flour
• 1 tbsp cinnamon
• 2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup shredded coconut
• 1/2 cup golden raisins
• 2 cups grated carrots
• 1 granny smith apple, shredded
• 8 oz crushed pineapple, drained
• 1/2 cup pecans or walnuts, chopped
• 3 eggs
• 1 cup vegetable oil
• 1 tsp vanilla

1. In a large bowl, sift together the sugar, flours, cinnamon, baking soda and salt. Add the coconut, raisins, carrots, apple, pineapple and nuts, and stir to combine. In a separate bowl, beat the eggs with the oil and vanilla. Pour mixture into the dry ingredients and blend well.
2. Spoon the batter into muffin tins and fill to the brim. Bake in 350 degree oven for 25 minutes, and test for doneness by inserting a toothpick in the center of the muffin. Muffins may need as much as 10 minutes more for toothpick to come out clean. Cool in pan for 5 minutes, then turn out on rack.

sugar, whole wheat flour, flour, cinnamon, baking soda, salt, shredded coconut, golden raisins, carrots, granny smith apple, pineapple, pecans, eggs, vegetable oil, vanilla

Taken from www.epicurious.com/recipes/member/views/carrot-cake-muffins-52453151 (may not work)