Tool

• Muffin pan

• Large bowls

Ingredients

• 2 cups whole wheat flour

• 2 teaspoons baking soda

• 2 teaspoons ground cinnamon

• 2 teaspoons ground ginger

• ½ teaspoon salt

• ½ cup raisins

• ½ cup chopped walnuts

• 1 cup firmly packed light brown sugar

• ½ cup vegetable oil

• ¼ cup orange juice (about 1 orange)

• 3 large eggs

• 2 teaspoons vanilla extract

• 2 cups peeled and grated carrots (3–4 carrots)

• 1 cup grated apple (about 1 large apple)

• ½ cup sweetened shredded coconut

Direction

Make the Batter

1. Preheat oven to 425°F. Line a 12‑cup muffin pan with paper liners.

2. In a large bowl, whisk flour, baking soda, cinnamon, ginger, and salt.

3. Stir in raisins and walnuts.

4. In another bowl, whisk brown sugar, oil, orange juice, eggs, and vanilla.

5. Stir in grated carrots, grated apple, and coconut.

6. Combine wet mixture with dry mixture and fold gently until no flour streaks remain.

7. Divide batter evenly — cups will be completely full.

Bake

1. Bake at 425°F for 7 minutes.

2. Reduce oven temperature to 350°F and bake 18–20 minutes, until golden and a toothpick comes out with a few moist crumbs.

3. Cool in the pan briefly, then transfer to a wire rack to cool completely.

Notes

• Use a box grater for evenly grated carrots and apple — peel them first.

• The initial high heat gives tall, domed muffin tops; the lower heat finishes the bake evenly.

Nutrition

(per muffin)

Calories: 321kcal • Carbs: 44g • Protein: 5g • Fat: 15g
Saturated Fat: 3g • Polyunsaturated Fat: 8g • Monounsaturated Fat: 3g • Trans Fat: 1g
Cholesterol: 41mg • Sodium: 325mg • Potassium: 283mg • Fiber: 4g • Sugar: 22g
Vitamin A: 3142IU • Vitamin C: 5mg • Calcium: 46mg • Iron: 2mg