Rich, moist muffins that keep well.
INGREDIENTS (for 1 servings):
- 2 cups all-purpose flour
- 1 1/4 cups white sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups grated carrots
- 1 1/2 cups peeled and grated apple
- 3/4 cup flaked coconut
- 1/2 cup dates, pitted and chopped
- 1/2 cup chopped pecans
- 3 eggs, beaten
- 1/2 cup vegetable oil
- 1/2 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
In a large mixing bowl, combine flour, sugar, baking soda, cinnamon and salt.
In a second bowl, combine carrots, apples, coconut, dates and pecans. Stir in eggs, oil and vanilla. Add this mixture to the dry ingredients; stir until smooth.
Spoon or scoop the batter into the prepared muffin pans. Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.