| 1 | Soak raisins in hot water to cover for 30 minutes. |
| 2 | Drain thoroughly. |
| 3 | Preheat oven to 350°F. |
| 4 | Generously grease fifteen ?cup muffin cups or line with paper baking cups. |
| 5 | Mix flour, sugar, baking soda, cinnamon and salt in bowl. |
| 6 | Stir in raisins, carrots, apple, nuts, and coconut. |
| 7 | beat eggs with oil and vanilla to blend. |
| 8 | Stir into flour mixture until just combined. |
| 9 | Divide batter among muffin cups. |
| 10 | Bake until muffins are golden brown and tester inserted in centers comes out clean, 20 to 22 [25 to 35] minutes. |
| 11 | Cool 5 minutes. |
| 12 | Remove from pan. |
| 13 | Serve at room temperature. |
