Kitchen Sink Muffins

11 ounces diced dried apricots
5 1/2 cups flour
5 teaspoons baking soda
2 tablespoons cinnamon
1 1/4 teaspoons salt
2 carrots, grated
3 Granny Smith apples, peeled, grated
1 1/3 cups walnuts
1 1/3 cups coconut, shredded
8 eggs
2 cups vegetable oil
2 teaspoons vanilla extract
1 2/3 cups honey

Topping:
1 cup butter, softened
1/2 cup finely chopped walnuts
1 cup flour
1 cup light brown sugar

Heat oven to 300 degrees F.

Soak apricots in water for 30 minutes.

Mix the flour, baking soda, cinnamon and salt. Drain apricots and add to dry ingredients with carrots, apple, walnuts and coconut.

In a separate bowl, beat eggs, oil, extract and honey until blended. Make a well in center of dry ingredients and add the egg mixture, beating slowly until well blended. Spray large muffin tins and fill to top.

For topping, combine butter, walnuts, 1 cup flour and brown sugar. Rub together with hands until a mealy mixture is formed. Sprinkle over top of muffins before baking.

Bake 20 minutes or until wooden pick comes out clean. Cool 20 minutes and remove from pan.

Makes 20 large muffins.