Instructions: Sift together granulated sugar, unbleached flour, baking soda, cinnamon and salt in a large mixing bowl. Stir in coconut, cherries, drained pineapple and carrots.

Combine egg substitute, oil and vanilla in a small bowl; mix well. Pour into dry ingredients; stir to combine. Do not overmix. Spoon into greased muffin tins.

Bake in a preheated 375 degree oven 20 to 25 minutes, or until tester comes out clean.

This recipe yields 18 muffins.

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