Steps
- Preheat the oven to 375°F / 190°C and grease a muffin pan. Cover ½ cup of raisins with hot water while mixing the batter.
- Whisk 2 cups of white whole-wheat flour, 1 cup of packed light brown sugar, 1 teaspoon of baking soda, 2 teaspoons of ground cinnamon, ½ teaspoon of ground ginger, and ½ teaspoon of salt.
- Stir in 2 cups of peeled grated carrots, 1 large peeled cored grated tart apple, ½ cup of unsweetened shredded coconut, and ½ cup of chopped walnuts.
- Beat 3 large eggs, ⅔ cup of vegetable oil, 2 teaspoons of vanilla extract, and ¼ cup of orange juice. Stir into the flour mixture just until moistened; drain and add the raisins.
- Fill the muffin wells nearly to the top. Bake for 25-28 minutes, until domed and a skewer comes out clean. Cool in the pan for 5 minutes, then transfer to a rack.