1/4CRaisinssoaked in hot water for 10 minutes and drained
1CWhole Wheat Flour
1Cpeeled and grated Carrots
1medium tart Applepeeled, cored, and grated
1/4CShredded Coconutsweetened or unsweetened (I used sweetened)
1-1/2Tbl Ground Flax + 4-1/2 Tbl Waterrefrigerated for 20 minutes
1/3CupOil of your choosing
2Tbl Orange Juice
Preheat the oven to 375°F.
Line a muffin tin with muffins 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 the bowl of an electric mixer, combine the flour, sugar, baking soda, spices, and salt.
Add the grated carrots, apple, coconut and nuts.
In a small bowl, beat together the flax mixture, oil, vanilla, and orange juice.
Add to the flour mixture, and stir until evenly moistened.
Drain the raisins and fold them in.
Divide the batter evenly amongst the muffin papers. They can be close to full.
Bake the muffins for 20-25 minutes, until they are domed in the center and a toothpick inserted 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 refrigerate. King Arthur Flour states that these can be stored at room temperature for several days; freeze for longer storage.