Morning Glory Muffins

½ cup (3 ounces) raisins or dried cranberries
2 cups (8 ounces) whole-wheat flour, traditional or white whole wheat
1 cup (7½ ounces) packed light or dark brown sugar (see note)
2 tsp baking soda
2 tsp ground cinnamon
½ tsp ground ginger
½ tsp salt
2 cups (7 ounces) peeled and grated carrots
1 large tart apple, peeled, cored and grated
½ cup (1½ ounces) sweetened coconut (see note)
½ cup (1½ ounces) sliced almonds or chopped walnuts
⅓ cup (1⅝ ounces) sunflower seeds or wheat germ (optional)
3 large eggs
⅔ cup (4⅝ounces) vegetable oil
¼ cup (2 ounces) orange juice
2 tsp vanilla extract

Preheat oven to 375 degrees F. Lightly grease a muffin tin or line with papers and coat the papers with nonstick spray.Put the raisins in a small bowl and cover them with hot water; set aside to soak while you assemble the rest of the recipe.Whisk together the flour, sugar, baking soda, spices and salt in a large mixing bowl.Stir in the carrots, apple, coconut, nuts and sunflower seeds (or wheat germ, if using).In a separate bowl, beat together the eggs, oil, orange juice and vanilla.Add to the flour mixture, and stir until evenly moistened. Drain the raisins and stir them in.Scoop the batter evenly into the prepared pan (the muffin cups will be almost full to the top—that's OK).Bake the muffins until nicely domed and a cake tester inserted in the center comes out clean, 25 to 28 minutes.Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then turn them out onto a rack to finish cooling.
 
NOTE: When I made these, I used half the amount of sugar called for and unsweetened coconut and I thought they were great. I think they'd be rather sweet for breakfast made with full sugar, but do as you please.