Harvest Muffins - cooking recipe

Ingredients

1 c. all-purpose flour
1 c. whole wheat flour
1 c. sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. cloves
2 c. shredded peeled apples
1/2 c. shredded carrots
1/2 c. coconut
1/2 c. raisins
1/2 c. chopped pecans or walnuts
3/4 c. oil
1/4 c. milk
2 tsp. vanilla
2 eggs, beaten

Preparation

Heat oven to 350\u00b0.
Line with paper cups or grease bottoms and sides of 18 muffin cups.
In large bowl, combine all-purpose flour, whole wheat flour, sugar, baking soda, cinnamon, salt and cloves.
Add apples, carrots, coconut, raisins and nuts; mix well. Add oil, milk, vanilla and eggs.
Stir just until moistened. Fill paper-lined muffin cups 3/4 full.
Bake at 350\u00b0 for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Immediately remove from pan.
Serve warm.
Yields 18 muffins. These freeze well.