Carrot Muffins

2 cups finely shredded carrots 1 large apple, cored & finely shredded (approx 1 cup) 1¼ cup pecans ¾ cup raisins 3 eggs 1 cup vegetable oil 1 cup sugar 5 teaspoon pure vanilla extract 2 cup flour 1½ teaspoon baking soda 3 teaspoon cinnamon Preheat oven to 350. Grease 18 3" x 1½" muffin tins. In large bowl, combine carrots, raisins, coconut, apples, nuts, eggs, oil, sugar & vanilla, stirring til blended. In separate bowl stir together flour, baking soda & cinnamon til well blended. Add to carrot mixture & blend well. Spoon into greased

1. In large bowl, combine carrots, raisins, coconut, apples, nuts, eggs, oil, sugar & vanilla, stirring til blended. 2. In separate bowl stir together flour, baking soda & cinnamon til well blended. Add to carrot mixture & blend well. 3. Spoon into greased muffin cups & bake 15-20 mins til toothpick comes out clean from center.