Morning Glory Muffins

½ cup raisins, packed
½ cup fresh or frozen cranberries, chopped
1 cup fresh or canned crushed pineapple, drained
1 tart apple, peeled, cored, finely chopped
½ cup shredded coconut
About 4 large carrots, peeled and grated (2 cups)
½ cup chopped walnuts or pecans
3 large eggs, at room temperature
1 cup oil
1 ¼ cups granulated sugar
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking soda
½ tsp salt
2 tsp cinnamon

TOPPING
brown sugar
Preheat oven to 350 degrees. Combine all fruits, coconut, carrots, and nuts. In another large bowl whisk together the eggs, oil, sugar and vanilla. Sift together flour, baking soda, salt and cinnamon and add to wet mixture. Stir until just blended. Stir in fruit mixture. Divide among muffin cups, filling almost to top. Sprinkle with brown sugar. Bake for 30 to 35 minutes or until done. Cool in pans at least 10 minutes then remove. Serve warm. NOTE: you can refrigerate batter over night to let the flavors blend. Makes 16-18 muffins