Carrot-Raisin Muffins - cooking recipe

Ingredients

2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
3/4 cup white sugar
1/2 cup light brown sugar, packed
6 medium carrots (use enough carrots to measure 2 cups shredded)
1 1/4 cups raisins
1/4 cup sweetened flaked coconut
3 large eggs
1 cup vegetable oil
2 teaspoons vanilla
1 large granny smith apple

Preparation

Set oven to 350 degrees (oven rack to second-lowest position).
Grease 18 muffin cups or line with paper liners.
In a large bowl sift together flour, baking soda, cinnamon and salt, then add in both sugars.
Coarsley chop enough carrots to measure 2 cups packed.
Add in the carrots with coconut and raisins to the flour mixture; toss well to combine.
In a bowl whisk together eggs, oil and vanilla.
Peel, core and shred the apple, the add the shredded apple with the egg mixture to the flour mixture; stir JUST until combined well.
Divide the mixture evenly between the muffin tins filling almost three-quarters full.
Bake for about 15-20 minutes, or until muffins test done.