2 cups all-purpose flour
1 cup sugar (white or brown)
2 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
2 packed cups grated carrots, beets, squash, sweet potato, parsnips, rutabaga (or a combination)
1/2 cup chopped pecans or walnuts (optional)
1/2 cup raisins or other dried fruit
1/4 cup flaked coconut, sweetened or unsweetened (optional)
1/2 cup canola or other mild vegetable oil
3 large eggs
1/2 cup yogurt, sour cream, buttermilk (or milk with a teaspoon of lemon juice stirred in)
2 tsp vanilla
1 small apple or pear, coarsely grated (don't bother peeling it)
Preheat the oven to 350F. Spray muffin cups with nonstick spray or line them with paper liners.
In a large bowl, stir together the flours, sugar, cinnamon, baking soda, and salt. Add the carrots, pecans, raisins, and coconut and toss to combine well.
In a medium bowl, whisk together the oil, eggs, buttermilk, and vanilla. Add to the carrot mixture with the grated apple and stir just until the batter is combined.
Fill the prepared muffin tins almost to the top. Bake in the middle of the oven for 25-30 minutes, until the muffins are golden and the tops are springy to the touch. Makes about 2 dozen muffins.