1 shredded carrot
1 shredded apple (I chop up one with the skin)
½ cup oil
2 eggs
½ cup honey
2 tsp vanilla
½ coconut
½ cup raisins
½ cup nuts
¾ cup whole wheat flour
½ cup oats
3 tbsp wheat germ
1 tsp baking soda
½ tsp baking powder
1/8 tsp nutmeg
¾ tsp cinnamon
¼ tsp salt

Preheat oven to 375. Shred the carrot and apple and mix with everything in a large bowl. Spoon into greased muffin tins and bake for 20 minutes.

Makes 24 muffins
6 tbsp margarine
2 teas cinnamon
1/4 c. sugar
2 lg Granny smith apples
4 eggs
1 cup flour
1 cup milk

In a 10-12" ovenproof frying pan, melt margarine over med heat, stir in cinnamon and sugar. Thinly slice the apples into the fry pan (sometimes I peel, most of the time I leave the skin on) Cook, stirring until apples are translucent, about 5 minutes. Place pan, uncovered, in a 425 oven while making the batter. In a blender or mixer, whirl eggs and flour until smooth. Blend in the milk. Pour the batter evenly over the apples. Bake uncovered, until puffy and golden, about 15 minutes. Dust with powdered sugar, and let stand 5 minutes. Serve.