by Gold Metal2 eggs
3/4 cup vegetable oil
2 tsp vanilla
2 cups of unbleached flour
1 cup brown sugar
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
1 1/2 cup shredded carrots (2 to 3 medium)
1 cup shredded peeled apple
1/2 cup coconut
3/4 cup sliced almonds
Heat oven to 35o degrees F. Place paper baking cup in each of 18 regular size muffin cups.
In large bowl, beat eggs, oil milk and vanilla with wire whisk until well blended. Add flour, brown sugar, baking soda, cinnamon and salt. Stir just until dry ingredients are moistened. Stir in carrots, apple, coconut, raisins and 1/2 cup of the almonds.
Divide batter evenly among cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds over batter.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes, remove from pan.
This recipe is easily changed. I didn't have a few of these ingredients, like coconut, raisins or almonds. I substitute, 1 diced up banana and pecan pieces. I am sure you can mix and match to your hearts desire!! Give it a try you will not be disappointed. My whole family enjoyed these so much and so fast, that I could not get a photo!!