Carrot apple muffins

The irresponsible side of me decided to make muffins instead of studying this afternoon. But I have an arguably good excuse: my apples were rapidly approaching their final days, so I needed to reincarnate them into something more palatable than what they would have been in their raw form. But because I do have too much studying to attend to, this very short introduction to tickle your taste buds, a simple recipe, and a few pictures is all I can offer.

1. Preheat oven to 350. Grease 24 muffin cups (2 muffin tins).
2. In a large bowl, combine:

• 2 cups flour
• 1¼ cups sugar
• 2 teaspoons baking soda
• ½ salt
• pinch of powdered ginger 
• 2 teaspoons cinammon

3. In another large bowl, combine:

• ½ cup unsweetened shredded coconut
• ½ cup raisins
• ½ cup chopped nuts
• 2 cups finely grated carrots
• 1 grated apple

4. In another medium bowl, whisk together:

• 3 eggs
• 1/3 cup milk
• 2/3 cup canola oil
• 2 teaspoons vanilla extract

5.  Pour the egg mixture into the carrot-apple mixture and mix until well combined.
6. Make a well in the center of the flour, then add the egg-carrot-apple mixture. Mix until just combined. Fill the muffin cups 3/4 of the way with the batter. Bake for 20-25 minutes, or until a toothpick comes out clean.