2/3 cup raisins
2 cups White or Whole Wheat flour spooned and leveled
1 cup plus 2 tablespoons light brown sugar, packed
2 teaspoons baking soda
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
3 large eggs
2/3 cup vegetable oil
1/4 cup orange juice (if making your own, you'll need one orange)
2 teaspoons vanilla extract
2 cups peeled and shredded carrots (you'll need 4-5 large carrots)
1 large tart apple, such as Granny Smith, peeled, cored and shredded
1/2 cup shredded coconut, sweetened or unsweetened
2/3 cup chopped walnuts
1/3 cup wheat germ
Preheat the oven to 375°F. Grease a 12-cup muffin tin with nonstick cooking spray or line with muffins cups
In a small bowl, cover the raisins with hot water. Set them aside to soak.
In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, ginger, and salt.
Drain the raisins, squeezing out any excess water with your hands.
In a separate bowl, beat together the eggs, oil, orange juice, and vanilla extract. Add to the flour mixture, along with the drained raisins, carrots, apple, coconut, walnuts, and wheat germ. Mix until the batter is evenly moistened and combined.
Divide the batter among the wells of the prepared pan. They will be very full.
Bake the muffins for about 25 minutes, until they're nicely domed and a tooth pick inserted in the center of one of the inner muffins comes out clean.
Remove the muffins from the oven and let cool in the pan on a rack for about 5 minutes. Turn the muffins out onto the rack to cool completely. Cover and store at room temperature for several days.