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The Bristol Coach House
Preheat oven to 375 degrees (350 degrees using miniature muffin tins). In large bowl, sift together flour, sugar, baking soda, cinnamon, and salt. Stir in carrots, zucchini, raisins, pecans, coconut, and apples. In another bowl whisk together the remaining ingredients and add to flour - vegetable mixture. Stir until just blended. Spoon batter into well buttered muffin tins. Bake on middle rack 25 to 30 minutes (20 minutes for miniature muffins) until muffins are springy to touch. Let muffins cool for 5 minutes, then turn out onto cookie racks.
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