MORNING MUFFIN MAGIC A nutritious and delicious way to start your day. Preheat oven to 350°F | Two 12-cup muffin pans, greased 2 cups all-purpose flour 1 1/4 cups granulated sugar 2 teaspoons baking soda 2 teaspoons cinnamon 1/2 teaspoon salt 1/2 cup raisins 1/2 cup chopped nuts 1/2 cup flaked coconut 3 eggs 3/4 cup vegetable oil 1 teaspoon vanilla 2 cups grated peeled carrots 1 grated peeled apple

Combine first eight ingredients in large bowl. Stir well to blend.

Beat together eggs, oil, vanilla, carrots and apple in medium bowl. Add to dry ingredients, stirring just until moistened. Spoon batter into prepared muffin pans, filling three-quarters full for regular size or full for large size. Bake fore 20 to 27 minutes or until top springs back when lightly touched.

VARIATION: Replace carrot with zucchini.

Makes 12 large or 16 regular muffins.

TIPS: Be sure to peel the carrots. The reaction of peel in the batter can form green specks.
For large muffins, grease top of pan as well as cups. Cut overfloweed tops in squares.

Preparation time: 15 minutes | Baking time: 27 minutes | Freezing: excellent.

Robin Hood Baking Festival Cookbook