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In a medium bowl, combine chopped apples and carrots; add coconut, pecans, raisins, beaten eggs, oil, and vanilla; mix well.
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In another bowl, combine flour, sugar, soda, cinnamon, and salt.
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Add wet mixture to dry ingredients, and stir just until combined. Do no over mix.
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Spoon the batter into greased or paper-lined muffin tins, filling about 2/3 full.
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Bake muffins at 350 degrees about 35 minutes or until they are springy to the touch. Allow to cool 5 minutes, then remove from muffin tins and cool completely on a rack.