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1/2 tsp. salt
2 c. flour
1 1/4 c. sugar
2 tsp. baking soda
2 tsp. cinnamon
1 1/2 c. finely shredded carrots
1 1/2 c. peeled and shredded apple
3/4 c. coconut
1/2 c. snipped pitted dates
1/2 c. pecans (small pieces)
3 beaten eggs
1 c. cooking oil
1/2 tsp. vanilla

Combine flour, sugar, soda, cinnamon and 1/2 teaspoon salt. In
another bowl, combine carrots, apples, coconut, dates and pecans.
Stir in beaten eggs, oil and vanilla. Add to dry ingredients,
stirring until moistened. Put in muffin cups and bake at 375 degrees for
18 to 20 minutes.

Note: Fill muffin tins full. These do not rise very much.
Yields 16 muffins.

Thanks to Joanne, my daughter-in-law, for this wonderful

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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