1-1/4 cups granulated sugar
2-1/4 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon ground cinnamon
1/2 teaspoon salt
1/2 cup sweetened shredded coconut
3/4 cup raisin
1 large apple, peeled and grated
1 can (8 ounces) crushed pineapple in juice, drained and pressed dry with paper towels
4 medium carrots (about 2 cups), peeled and grated
3 large eggs
1 cup vegetable oil
1 teaspoon vanilla extract
Adjust the oven rack to the middle position. Preheat oven to 350 °F. Place muffin liners in the cups of a 12-compartment muffin tin.
Whisk together sugar, flour, baking soda, cinnamon and salt in large bowl. Add coconut, raisins, apple, pineapple, carrots and walnuts and stir to combine. Set aside.
Whisk together eggs, oil, and vanilla extract in medium bowl until smooth. Gently add wet ingredients to the dry ingredients and stir carefully to combine (do not overmix).
Divide batter evenly between each muffin cup. Bake about 35 minutes or until toothpick inserted into the center of the muffin comes out clean. Rotate the pan half-way through baking.
Remove muffins from the oven and let cool in the pan for 5 minutes. Transfer muffins from tin to a wire rack and let cool for 10 minutes before serving.
Looking for more bite-sized goodness? Try our Parmesan Clusters or Walnut, Cranberry & Spinach Bites!
Looking for more bite-sized goodness? Try our Parmesan Clusters or delicious Waldorf Wraps!
