Ingredients
1 1/4 c. sugar
2 1/4 c. flour
1 Tbsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
1/2 c. coconut, shredded
1/2 c. raisins
1 apple, shredded
8 oz. crushed pineapple, drained
2 c. carrots, grated
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Sift together sugar, flour, cinnamon, baking soda and salt in large bowl. Add coconut, fruits, carrots and nuts. In separate bowl, whisk eggs with oil and vanilla. Pour mixture into bowl of dry ingredients. Blend well. Fill greased muffin tins 3/4ths full. Bake at 350° for 35 minutes. Cool in pan for 10 minutes; turn out onto rack. Best if allowed to ripen for 24 hours. Freezes well.
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Record your recipes and experiments — organized cooking journal
Reusable silicone liners — no paper waste, non-stick, easy release