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Morning Glory Muffins

2 cups all-purpose flour
1/2 cup raisins
1 cup granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 carrots, grated
1 tart green apple, peeled and grated
1/2 cup sliced almonds
1/2 cup sweetened shredded coconut
3 large eggs
2/3 cup vegetable oil
2 teaspoons vanilla extract

1. Cover raisin with boiling water to cover for 30 minutes; drain thoroughly.
2. Heat oven to 350*F (175*C). Grease and flour a 12-cup muffin tin or line with paper liners.
3. Combine flour, sugar, baking soda, cinnamon and salt in a small bowl; stir in raisins, carrots, apple, almonds and coconut.
4. In another bowl, combine eggs, oil and vanilla; whisk until well blended. Pour into flour mixture and stir until just blended.
5. Fill prepared muffin tin evenly. Bake for 20 to 22 minutes or until muffins test done. Cool in pan on wire rack.

Makes 1 dozen muffins.