1 1/4 C. granulated sugar

2 1/4 C. unbleached flour

2 t. baking soda

1 T. ground cinnamon

1/2 t. salt

1/2 C. shredded coconut

1/2 C. dried tart cherries

1 C. crushed pineapple, drained

1 C. shredded carrots

1/2 C. shelled, salted sunflower seeds

2/3 C. egg substitute

1 C. canola oil or other vegetable oil

1 t. vanilla extract

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° F. oven 20 to 25 minutes, or until tester comes out clean.

Makes 18 muffins.