Makes 12 muffins
1/2 cup of raisins
2 cups all-purpose or white whole-wheat flour or 2 cups Gluten-Free “Measure for Measure” flour
1 cup brown sugar
2 teaspoons baking soda
2 teaspoons Ground Mexican cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups peeled and grated carrots
1 large tart apple, peeled, cored, and grated (or leave the peel on; your choice)
1/2 cup shredded coconut, sweetened or unsweetened
1/2 cup chopped walnuts
1/3 cup sunflower seeds or wheat germ, optional
3 large eggs
2/3 cup vegetable oil
2 teaspoons Mexican vanilla extract
1/4 cup orange juice
Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers.
In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe.
In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt.
Stir in the carrots, apple, coconut, nuts, and sunflower seeds or wheat germ.
In a separate bowl, beat together the eggs, oil, vanilla, and orange juice.
Add to the flour mixture and stir until evenly moistened. (Do not over mix}
Drain the raisins and stir them in.
Divide the batter among the wells of the prepared pan (they'll be full almost to the top; that's OK).
Bake the muffins for 25 to 28 minutes, until they're nicely domed and a cake tester inserted in the center of one of the inner muffins comes out clean.
Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling. Wrap any leftovers airtight, and store at room temperature for several days; freeze for longer storage.
Note If using gluten free flour* Gluten-free baked goods often need a bit more time in the oven.
Chef Martin Lopez