JUMP START MUFFINS

3 eggs
3/4 cup vegetable oil
1/2 tbsp vanilla extract
1 3/4 cups flour
1 1/4 cups sugar
2 tsp baking soda
1/2 tbsp cinnamon
1/2 tsp salt
2 cups coarsely grated carrots (1/2 pound)
1/2 cup raisins
1/4 cup pecans, chopped
1/2 cup sweetened shredded coconut
1 tart apple, peeled and grated

Preheat oven to 350 degrees F. Butter 18 muffin pan cups or line them with paper.

In a small bowl, mix eggs, oil and vanilla until blended, set aside.

In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt. Stir in the carrots, raisins, pecans, coconut and apple. Add the egg mixture; stir just until combined. Do not overmix. Spoon the batter into the prepared muffin pans.

Bake in the middle of the preheated oven for 30 to 35 minutes, or until the muffins spring back when touched. Remove from the oven. Cool in the muffin tins for 5 minutes, then turn out onto a wire rack to cool. Leftover muffins freeze beautifully.

Makes 1 1/2 dozen
Source: These muffins won a prize in the 1992 Women's Pastry Chef of the Year competition. They are by Dawn O'Rourke of Ina's Kitchen restaurant in Chicago.