Morning Glory Muffins (Morning Glory Farm on Martha's Vineyard)

2 1/2 cups packed brown sugar (1 1/4 cups)
6 eggs (3 eggs)
1/2 cup canola oil (1/4 cup)
1/2 cup butter (1/4 cup butter = half a stick)
2 tsp. vanilla (1 tsp.)
4 cups all-purpose flour (2 cups)
1 tbsp. plus 1 tsp. baking soda (2 tsp.)
1 tsp. salt (1/2 tsp.)
1 tbsp. plus 1 tsp. cinnamon (2 tsp.)
4 cups shredded carrots (2 cups)
1 cup raisins (1/2 cup)
2 cups chopped apples (1 cup)

Note:  The amounts in parenthesis are for a half recipe of the muffins.  The full recipe makes about 3 dozen regular sized muffins, although the recipe as written says that it makes 15 large muffins.  The full recipe used about 2/3 a bag of whole carrots and 3 apples.

1.  Preheat oven to 350 degrees.  Line muffin cups with paper muffin liners.
2.  In a large bowl, combine brown sugar, eggs, oil, butter and vanilla.  Whisk together until fully mixed.
3.  In a separate bowl, sift flour, baking soda, salt and cinnamon.  Add to wet mixture, stirring just until fully incorporated.
4.  Add carrots, raisins, and apples, and mix until just combined.  Don't overmix.
5.  Scoop mixture into lined muffin cups until 3/4 full.  Bake 18 minutes if using regular muffin tins, or 35 minutes if using a large muffin tin.  Muffins are done when they spring back to a light touch.  Let them cool in the pan for 3 or 4 minutes, then move to a cooling rack.

Recipe is from the Morning Glory Farm and the family that feeds an island book.