These muffins are SO good! I always baked these muffins for friends when we would have get-togethers and also for coworkers to enjoy a special treat with their morning coffee. They disappeared all too quickly and everyone always asked for the recipe! Even the darling.....who normally does not like raisins or anything with nuts, can't seem to get enough of these! I decided they would be perfect to serve along with that Southern Living breakfast casserole and cheese grits for Easter Sunday brunch! Add fresh fruits and an array of juices and you will have a beautiful start to your morning!
In a large mixing bowl. combine the flour, sugar, baking soda, cinnamon and salt. In a separate bowl, combine the 3 eggs, oil, shredded apple and vanilla. Stir into the dry ingredients just until well combined. Now carefully fold in the shredded carrots, raisins, coconut and pecans. Fill muffin tin lined with muffin liners, 3/4 inch full. Bake at 350 degrees F. for 15-18 minutes. We love these served warm!