Ingredients:
2 1/2 cups sugar
4 cups flour
4 tsps cinnamon
4 tsps baking soda
1 tsps salt
1 cup raisins, plumped in brandy and drained
1 cup coconut, shredded
4 cups shredded carrots
2 apples, shredded
1 cup pecans, chopped
6 eggs
2 cups vegetable oil
1 tsp vanilla extract

Sift dry ingredients into a large bowl. Lightly dust the raisins with flour. Add coconut, carrots, fruit and nuts and stir well. Add the eggs, oil and vanilla, stirring only until combined. Spoon batter into muffin tins and bake at 375 degrees for 20 minutes.

Muffins should ripen for 24 hours before serving.

The Bridgewater House Bed & Breakfast Memphis, Tennessee A romantic step back into history awaits you when you walk into this Greek Revival home.

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More The Bridgewater House Bed & Breakfast Recipes: The Bridgewater House Eggs Benedict | The Bridgewater House Stuffed French Toast

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