Ingredients: ½ cup dried apricots, chopped ½ cup dried cherries ½ cup golden raisins 2 ½ cups all purpose flour 2/3 cup brown sugar 3 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon ground ginger ½ teaspoon salt 1 cup carrots, peeled and grated 1 large tart apple grated or coarsely chopped (Your choice) ½ cup unsweetened shredded coconut ½ cup chopped pecans ½ cup wheat germ 3 large eggs ½ cup vegetable oil 2 teaspoons vanilla extract 1 cup orange juice or mango or pineapple juice Directions: Preheat the oven to 375F. Lightly grease a 12-cup muffin pan, or line it with papers. In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt. Stir in the carrots, apple, coconut, nuts, and wheat germ. In another bowl, beat together the eggs, oil, vanilla, and juice. Add to the flour mixture, and stir until evenly moistened. Stir in the dried apricots, raisens, and cherries. Divide the batter evenly among the cups of the greased muffin pan. Bake for 25 to 28 minutes, until a tooth pick inserted in the center comes out clean. Remove from the oven, let cool for 5 minutes in the pan on a cooling rack, then turn muffins out of pan to finish cooling on cooling rack.