These muffins are FANTASTIC. Not only are they delicious but they also fill you up until lunch (which for some of us is a tall order). The recipe makes about 36 muffins so halving it is probably your best bet unless you have a tailgate/brunch/heard of people coming to your house. Enjoy!
4c all-purpose flour
2 1/2c sugar
4t baking soda
4t ground cinnamon
12 carrots, peeled, coarsely grated in food processor
1c sweetened flaked coconut
2 Granny Smith apples, peeled, cored, grated
6 large eggs
2c vegetable oil
2t vanilla extract
Put a rack in middle of oven and preheat to 350. Generously butter muffin cups (or use paper liners).
Whisk together flour, sugar, baking soda, cinnamon and salt in a large bowl. Stir in carrots, raisins, pecans, coconut and apples. Whisk together eggs, oil and vanilla in another bowl, then, add to flour mixture and stir until just combined.
Spoon batter into muffin cups, filling them to the top. Bake muffins, in batches if necessary, until springy to the touch, about 30 mins per batch. Cool in pans for 5 mins, then turn out onto a rack and cool to warm or room temperature.
Muffins keep, stored in an airtight container at room temperature for up to 2 days.