Yields 1 dozen. “I used the quantities for dry ingredients, eggs, oil, carrots, raisins and pecans from Emeril, but substituted his chopped apples and zucchini for the coconut and pineapples in the carrot cake recipe. Those last two ingredients really go a long way toward making these healthful muffins moist and delicious.”
2 cups all-purpose flour (I substituted half the flour for whole-wheat flour, which made for a higher fiber but heavier muffin)
1 cup sugar
2 tsps. baking soda
2 tsps. cinnamon
1/2 tsp. salt
1 cup grated carrots
1/2 cup raisins
1/2 cup chopped pecans
1/2 cup shredded coconut
1/2 cup diced pineapple
1 cup oil
2 tsps. vanilla
1. Preheat oven to 350 degrees. In a large bowl, sift dry ingredients together.
2. In a separate bowl, combine carrots, raisins, pecans, coconut and pineapple, mixing well to incorporate, then add to dry ingredients.
3. In a third bowl, whisk eggs with oil and vanilla and add to flour and fruit mixture.
4. Pour into muffin tins that have been greased with nonstick spray or lined with paper cups. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.