Whole Grain Morning Glory Muffins

This recipe, a throwback to the "back to the land" '60s, brings together all kinds of fruits and vegetables in an earthy whole-grain muffin that, despite the description, manages to taste very good indeed. Moist and just sweet enough, Morning Glory are a great "eat in the car" treat. They need the enhancement of neither butter nor jam (though either — or cream cheese — wouldn't be out of place). (PJ. Hamel)

Ingredients :
1/2 cup (71g) raisins or King Arthur Jammy Bits, your favorite flavor*
2 cups (227g) King Arthur White Whole Wheat Flour
1 cup (213g) light brown sugar or dark brown sugar, packed
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
2 cups (198g) carrots, peeled and grated
1 large tart apple, peeled, cored, and grated (or leave the peel on; your choice)
1/2 cup (43g) shredded coconut, sweetened or unsweetened
1/2 cup (57g) walnuts, chopped
1/3 cup (42g) sunflower seeds or 1/3 cup (43g) wheat germ, optional
3 large eggs
2/3 cup (131g) vegetable oil
2 teaspoons King Arthur Pure Vanilla Extract
1/4 cup (57g) orange juice

Instructions
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.

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