Instructions: Spray a 12-cup muffin pan with nonstick cooking spray and set aside. Heat oven to 350 degrees.Stir together the all-purpose and whole wheat flours, the soda, baking powder, cinnamon, cloves, ginger and salt. Set aside. Prepare the apple and carrots and set aside.

In the large bowl of an electric mixer, combine the oil, milk, vanilla and eggs. Beat for 1 minute. Add the sugar and continue beating 1 minute. Add half of the dry ingredients followed by all of the shredded apple and carrots. Add the remaining dry ingredients, beating just to blend. Stir in the coconut, raisins and nuts with a wooden spoon.

Spoon the batter into the prepared muffin cups, filling almost to the top. Bake 22 to 25 minutes, or until the muffins test done in the center. Cool in the pan 5 minutes before unmolding onto a wire rack.

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