#1462 - Coconut Muffins

(by Shirley McNevich)

2 1/2 cups white sugar
4 cups flour
4 tsp. cinnamon
4 tsp. baking soda
1 tsp. salt
1 cup Baker's angelflake coconut
1 cup raisins (cover with water, bring to a boil, boil for 5 minutes and drain before using)
4 cups grated carrots
2 apples (washed, peeled, cored and grated)
1 cup chopped pecans
6 beaten eggs
2 cups canola oil
2 tsp. vanilla

Sift white sugar, flour, cinnamon, baking soda, salt into a large bowl. Add coconut, drained raisins, grated carrots, grated apples and pecans--stir well. Add beaten eggs, oil and vanilla--stir just until mixed. Spoon batter into muffin tins lined with cupcake liners--fill each 2/3 full with batter. Bake at 375 degrees for 20 minutes.