Carrot-Raisin Muffins

Ingredients

• 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

Directions

1. 1

   Set oven to 350 degrees (oven rack to second-lowest position).

2. 2

   Grease 18 muffin cups or line with paper liners.

3. 3

   In a large bowl sift together flour, baking soda, cinnamon and salt, then add in both sugars.

4. 4

   Coarsley chop enough carrots to measure 2 cups packed.

5. 5

   Add in the carrots with coconut and raisins to the flour mixture; toss well to combine.

6. 6

   In a bowl whisk together eggs, oil and vanilla.

7. 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. 8

   Divide the mixture evenly between the muffin tins filling almost three-quarters full.

9. 9

   Bake for about 15-20 minutes, or until muffins test done.