¾ c whole wheat flour
½ c sugar
1 ¼ tsp baking soda
1 ¼ tsp cinnamon
¼ tsp salt
½ c grated carrot, or sub grated raw butternut squash
½ c apples, chopped very fine
¼ c raisins
¼ c craisins
¼ c coconut
¼ c chopped pecans
2 eggs (lightly beaten)
¼ c vegetable oil
½ tsp vanilla
Preheat oven to 375 degrees. Line muffin tins with paper liners. In large bowl, whisk together dry ingredients. Add in all other ingredients and stir just enough to combine. Scoop evenly into prepared tins. Bake for 18-20 minutes, or until center tests done.
Yield: 12 muffins