4 cups flour
1 cup sweetened
2 ½ cup
sugar 2 tart apple, peeled
4 tsp. baking
soda 6 large eggs
cinnamon 2 cup vegetable oil
4 cup coarsely
2 tsp. vanilla
raisins 1 cup chopped
1 tsp salt
In a large bowl,
sift together flour, sugar, baking soda, cinnamon, and salt.
Stir in the carrot, raisins, coconut, and apples. In a bowl,
whisk together the eggs, oil, and vanilla; add the mixture to
the flour mixture and stir the batter until is just combined.
Spoon the batter into well buttered 1/3 cup muffin tins, filling
them to the top. Bake the muffins in batches, if necessary, in
the middle of q preheated 350 oven for 30 to 35 minutes, or
until they are springy to the touch. Let the muffins cool in the
tin for 5 minutes and turn them out onto a rack.