Morning Glory Muffins

2 1/4 cups flour
1 1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots (4 medium-large)
1 apple, cored and shredded
1/2 cup each: shredded coconut, raisins & pecans or walnuts
1 (8 oz) can crushed pineapple, drained
3 eggs
1 cup vegetable oil
1 teaspoon vanilla extract

Into large bowl, sift together flour,sugar, cinnamon, baking soda & salt
Stir in carrots, apple, coconut, raisins, nuts & pineapple.
In a separate bowl, whisk together eggs, oil and vanilla. Pour into bowl
with dry ingredients; blend well.
Spoon batter into 16 muffin cups that are greased or lines with paper
muffin liners. Fill almost to the top. Bake in a pre-heated 350 degree
oven about 35 minutes. Cool muffins in pan about 10 minutes. then turn
out onti wire rack to cool completely. Store in airtight container.
Best when allowed to "ripen" for 24 hours.
- Mostly Harmless