Morning Glory Muffins

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• 1/4 teaspoon salt
• 2 cups finely shredded carrots
• 1 apple – peeled, cored and coarsely shredded
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1/2 cup flaked coconut
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1/2 cup butter - melted
• 1/2 cup canola oil
• 2 teaspoons vanilla extract
• 3 eggs

Preheat the oven to 350˚F. Prepare muffin tins for 1 dozen full size and 1 dozen mini muffins. In a large bowl combine the dry ingredients (all-purpose flour through salt). Stir in the carrots, apples, raisins, walnuts, and coconut. In a small bowl combine the sugars, melted butter, oil, and vanilla. Stir in the eggs one at a time until well mixed. Add the wet ingredients to the dry ingredients and stir until just moistened. Bake for about 30 minutes or until a toothpick inserted in the center of a muffin comes out clean.

• Yields: 2 dozen mixed-size muffins
• Preparation Time: 45 minutes