18 muffins

2 rounded cups (about 10 ounces) flour

1 cup plus 1 tablespoon sugar

2½ teaspoons baking soda

1 teaspoon salt

2 teaspoons cinnamon

2 tart apples, preferably Granny Smith, peeled and cored and cut into ½-inch chunks

2 cups shredded carrots

¾cup shredded coconut

¾ cup raisins

3 eggs

¾ cup canola oil

1. Heat the oven to 350 degrees. Grease muffin tins to prepare.

2. In a large bowl, whisk together the flour, sugar, baking soda, salt and cinnamon. Add the apple, carrot, coconut and raisins, tossing to coat.

3. In a small bowl, whisk together the eggs and canola oil until emulsified and creamy. Carefully fold the egg mixture into the dry ingredients just until combined; the mixture will be very thick.

4. Divide the mixture among the prepared muffin tins, filling each of 18 muffin cups almost to the top. Bake the muffins until puffed and springy to the touch, 20 to 25 minutes. Cool on a rack before serving.

Adapted by the Los Angeles Times from Martha Pendl