Carrot, Cranberry, Coconut Muffin
4 cups all-purpose flour
2 1/2 cups white sugar
4 teaspoons baking soda
4 teaspoons ground cinnamon
1/2 teaspoon salt
4 cups shredded carrots
1 cup raisins
1 cup unsweetened flaked coconut
2 apple – peeled, cored and shredded
2 cup vegetable oil
4 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners.
In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.