From: email@example.com (Mostly Harmless) Date: Thu, 30 Sep 1993 12:29:52 GMT From the EAT-L Mailing List: 2 1/4 cups flour 1 1/4 cups sugar 1 tablespoon ground cinnamon 2 teaspoon baking soda 1/2 teaspoon salt 2 cups grated carrots (4 medium-large) 1 apple, cored and shredded 1/2 cup each: shredded coconut, raisins & pecans or walnuts 1 (8 oz) can crushed pineapple, drained 3 eggs 1 cup vegetable oil 1 teaspoon vanilla extract Into large bowl, sift together flour,sugar, cinnamon, baking soda & salt Stir in carrots, apple, coconut, raisins, nuts & pineapple. In a separate bowl, whisk together eggs, oil and vanilla. Pour into bowl with dry ingredients; blend well. Spoon batter into 16 muffin cups that are greased or lines with paper muffin liners. Fill almost to the top. Bake in a pre-heated 350 degree oven about 35 minutes. Cool muffins in pan about 10 minutes. then turn out onti wire rack to cool completely. Store in airtight container. Best when allowed to "ripen" for 24 hours.
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