I love these muffins because they are so moist and flavorful! This recipe makes about 48 muffins so sometimes I will half it or I will keep the batter in the fridge and just make another batch as we run out. They are perfect to make with apples and carrots in the fridge that need to be used and if you are short a few carrots or apples, no biggie, just add in some more of what you have.
4 cups flour
2 1/2 cups sugar
4 teaspoons baking soda
4 teaspoons of cinnamon
1 teaspoon salt
2 cups oil
4 teaspoons of vanilla
4 cups grated carrots (about 8 carrots)
1 cup raisins
2 apples shredded (I use my food processor to shred the apples and carrots)
1 -8 ounce can of crushed pineapple (drained but if the batter needs more liquid, I usually add a little pineapple juice)
1 cup chopped pecans
Sift flour, sugar, baking soda, cinnamon and salt in a mixing bowl. In another mixing bowl, beat eggs until smooth and add in oil, and vanilla and mix well. Add in the dry ingredients from the other bowl and mix until moistened. Then stir in the carrots, raisins, coconut, pineapple. apples, and pecans.
Scoop into a greased muffin tin. (I use an ice cream scoop) Bake at 350 degrees for 15-20 minutes until the middles don’t shake. Cool in the pan for a few minutes and then move to a wire rack. They are delicious served warm with butter.