• 2-1/4 cups all-purpose flour
• 1 cup light brown sugar
• 2 tsp. baking soda
• 2 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 1/4 tsp. salt
• 3 eggs
• 3/4 cup pecan oil
• 1/2 cup shredded coconut
• 1 cup grated carrots
• 1 cup grated zucchini
• 3/4 cup applesauce
• 1 cup crushed & drained pineapple
• 1/2 cup dried cranberries
• 3/4 cup chopped pecans
1. Preheat oven to 350°F.
2. In a large bowl, mix together flour, brown sugar, baking soda, cinnamon, ginger, nutmeg and salt. Add eggs and pecan oil. Mix well.
3. Stir in coconut, carrots, zucchini, applesauce, pineapple, cranberries and pecans until evenly distributed. Be careful not to over mix.
4. Lightly grease muffin tins or use liners. Fill each muffin tin cup all the way to the top.
5. Bake for 35 to 40 minutes, until golden brown and middle is cooked (a toothpick inserted in the center comes out clean).
6. Allow to cool in pan for at least 10 to 15 minutes before turning out onto racks to cool completely.
Makes 14-16 muffins
