Instructions: Preheat oven to 375. Line 18 muffin cups with foil liners. Sift first 7 ingredients into large bowl. Mix in both sugars, then coconut, carrot, raisins, apple and nuts. Whisk vegetable oil, eggs and vanilla extract in medium bowl to blend. Gradually mix oil mixture into dry ingredients, occasionally scraping down sides of bowl. Divide batter among prepared muffin cups. Bake until tester inserted into center comes out clean and tops are deep golden brown, about 25 minutes. Transfer to rack and cool.

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