Apples are too delicate to be grated with a food processor, so we recommend using a stand-up grater. You may choose to peel the apples or leave the skin on.

2 1/2	Cups	All-purpose flour
1	Cup	Brown sugar, packed
2	Tsps.	Baking Soda
2	Tsps.	Ground cinnamon
1/2	Tsp.	Salt
2	Cups	Shredded carrot
1	Cup	Shredded Rome or other cooking apple
3/4	Cup	Raisins
1/3	Cup	Pecans, chopped
1/4	Cup	Flaked sweetened coconut
1	Can (8 oz.)	Crushed pineapple, drained
1/3	Cup	Vegetable oil
1/3	Cup	Apple butter
2	Tsps.	Vanilla extract
2	Large	Eggs
2	Large	Egg whites
		Cooking spray

Preheat oven to 350°. Lightly spoon flour into dry measuring cup; level with a knife. Combine flour and next four ingredients (flour thru salt) in a large bowl. Stir in carrot and next 5 ingredients (carrots thru pineapple); Make a well in center of mixture. Combine oil and next four ingredients (oil thru egg whites); stir with a whisk. Add oil mixture to flour mixture; stirring just until moist. Spoon batter into 24 muffin cups - coated with cooking spray. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; cool on a wire rack.

NOTE: Muffins can be stored in an air-tight container and frozen for up to 1 month. Wrap in foil and reheat at 300°.