Glorious Morning Muffins (Brittany Hyatt's recipe)

Yield:18 muffins

We make muffins every Sunday for breakfast, so we make a lot of muffins.  This is one of our favorites.

2 eggs

¾ c. vegetable oil

¼ c. milk

2 tsp. vanilla

1 c. all purpose flour

1 c. whole wheat flour

1 c. packed brown sugar

2 tsp. baking soda

2 tsp. ground cinnamon

½ tsp. salt

1½ c. shredded carrots (2-3 medium)

1 c. shredded peeled apple

½ c. coconut

½ c. raisins

¾ c. sliced almonds (optional)

1. Heat oven to 350.  Place paper baking cup in each of 18 regular-size muffin cups or grease with shortening.  In large bowl, beat eggs, oil, milk, and vanilla with wire whisk until well blended.  Add flours, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened.  With spoon, stir in carrots, apple, coconut, raisins and ½ c. of the almonds.

2. Divide batter evenly among muffin cups, filling each about ¾ full.  Sprinkle remaining ¼ c. almonds over batter.

3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.  Cool 5 minutes; remove from muffin cups.