• 1 1/4 cups granulated sugar
• 2 1/4 cups unbleached flour
• 2 teaspoons baking soda
• 1 tablespoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup shredded coconut
• 1/2 cup dried tart cherries
• 1 cup crushed pineapple, drained
• 1 cup shredded carrots
• 1/2 cup shelled, salted sunflower seeds
• 2/3 cup egg substitute
• 1 cup canola oil or other vegetable oil
• 1 teaspoon 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-degree oven 20 to 25 minutes, or until tester comes out clean.

Makes 18 muffins.

Thanks to the Cherry Marketing Institute for this recipe.