Carrot Apple Muffins

Carrot Apple Muffins
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2 Cups all-purpose flour
2 Teaspoons baking soda
2 Teaspoons cinnamon
1/4 Teaspoon salt
1-1/4 Cups sugar
3 big carrots (2 cups grated)
1/2 Cup pecans
1/2 Cup sweetened flaked coconut
3 Large eggs
1 Cup corn oil
2 Teaspoons vanilla
1 Granny Smith apple

Preheat oven to 350 F and oil eighteen 1/2 cup muffin tins. In a large bowl sift together flour, baking soda, cinnamon and salt and whisk in sugar. Coarsely grate enough carrots to measure 2 cups and chop pecans. Add grated carrots and pecans to flour mixture with coconut and toss
well. In a bowl whisk together eggs, oil and vanilla. Peel and core apple and coarsely grate. Stir grated apple into egg mixture and add to flour mixture, stirring until batter is just combined well. Divide batter among muffin cups, filling them three fourths full and bake in middle of oven until tester comes out clean, 15 or 20 minutes. Cool on rack. Note: This batter is really thick.