1
Stir in shredded carrots, grated apple, raisins, chopped walnuts, pineapple, and shredded coconut.
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2
Scoop the batter into the prepared muffin cups, filling each about 3/4 full. Bake at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 375°F.
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3
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
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