1/2 cup raisins

Nonstick cooking spray

2 cups all-pupose flour

2 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoon salt

3 eggs

1 cup sugar

2/3 cup vegetable or canola oil

2 teaspoons vanilla

2 cups peeled and grated carrots

1 large tart green apple, peeled, cored and grated

1/2 cup sliced almonds

1/2 cup sweetened shredded coconut

1. Soak raisins in hot water to cover for 30 minutes. Drain well.

2. Preheat oven to 350 degrees. Liberally spray a 12-cup muffin pan with cooking spray and set aside. (Paper baking cups may be used instead of cooking spray.)

3. Sift together the flour, soda, cinnamon and salt. Set aside.

4. Beat together the eggs, sugar, oil and vanilla until blended. Slowly beat in the flour mixture just until incorporated. Stir in the raisins, carrots, apple, almonds and coconut.

5. Spoon the batter into prepared muffin cups. Bake about 22 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool in pan for 5 minutes. Remove from pan and cool to room temperature before serving.