During the war, Bill and Lola Mae Birgfeld gave these muffins to soldiers who were about to board trains at Union Station in Washington, D.C. The Birgfeld's called it Chessy Muffins after the Chesapeake and Ohio Railroad that carried these young men to their duty stations.

2 1/2	Cups	Sugar
4	Cups	Flour
4	Tsps.	Cinnamon
4	Tsps.	Baking Soda
1	Tsp.	Salt
1	Cup	Coconut, shredded
1	Cup	Raisins
4	Cups	Carrots, shredded
2	Cups	Apples, shredded
1	Cup	Walnuts, chopped
6	Eggs	Lightly beaten
2	Cups	Vegetable oil
1	Tsp.	Vanilla
2	Dozen	2" deep paper or foil muffin cups

Preheat oven to 350°. Sift all the dry ingredients in a large mixing bowl. Add: Coconut, raisins, carrots, apples, walnuts, eggs, oil, vanilla. Spoon beat the batter for 50 strokes. Spoon into muffin papers or tins - filling to 3/4 full. Bake for 20-22 minutes or until muffins are golden brown and springy to the touch.