You're welcome.
  1. This was on my wishlist and my daughter bought it for my birthday!
    I have a thing for books/cookbooks. (understatement) I rarely follow a recipe and I am unlikely to measure most things, but these turned out well, despite this🙃
  2. We had a NYE gathering/sleepover..
    Which led to some muffin-making this morning. Hungry mouths to feed!
  3. There should have been pictures, but the only proof left were the crumbs still sitting on the kitchen counters.
    I wasn't quite up to speed this morning. Not hungover so much as low on 😴
  4. These are easy and delicious!
    Preheat your oven to 350 degrees.
  5. Finely grate, 2 cups carrots, and 1 whole apple. I used honeycrisp (It said to peel it/I didn't) Add 1 cup (drained!) crushed pineapple, 1/2 cup golden raisins and 1/2 cup shredded coconut. The recipe calls for walnuts, but I left them out.
    I used this one, but the recipe actually called for sweetened. I ❤ Bob's RM products, btw. If you're ever in Portland, GO😍
  6. In a separate bowl, beat 3 eggs with 1 1/2 cups granulated sugar. Add 1 1/2 cups neutral oil (I used safflower). Whisk until smooth. Add 1/2 Tbs vanilla extract, and it called for 2 tsp of cinnamon, but I just threw in (my own) pumpkin pie spice instead.
    Not sure I used that much.
  7. Sift 2 tsp baking soda, 1 tsp salt (I used a touch less) and 2 1/4 cups AP flour into the bowl above.
    Barely mix. This is the key to moist baked goods~do not overwork the batter!
  8. Add the bowl of carrots and friends to the party. Again, barely mixing.
    Fill your muffin tins (greased or lined) nearly full. Leave a little space..
  9. Bake 28 to 30 minutes.
    This should yield about 2 dozen, regular-sized muffins.
  10. ENJOY!