½ cup sugar (the recipe calls for 3/4 cup but I reduced to 1/2 cup, adjust to your sweet tooth)
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
3 eggs, lightly beaten
½ cup vegetable oil
2 cups grated carrots or zucchini, or combination
½ cup coconut
½ cup chopped pecans
½ cup undrained crushed pineapple
½ cup golden raisins
Preheat oven to 350 degrees. Grease 15 muffin pan cups or fill with liners.
Sift flours with sugar, baking soda, cinnamon and salt into a large bowl. In a small bowl, mix the eggs and oil and add to the flour mixture. Stir the batter just until the dry ingredients are moistened.
Fold the carrot /zucchini, coconut, pecans, pineapple and raisins into batter and stir until blended.
Pour the batter into prepared cups and bake for 25 – 30 minutes or until toothpick inserted in center of muffin comes out clean. Cool muffins in the pans on wire rack for 10 minutes. Remove the muffins from pans and allow to cool on wire rack.
Note: Muffins can be wrapped in plastic wrap, placed in a freezer bag and will keep several months.