Geeze, I haven't checked the thread for a while. Sorry to keep you all waiting. The morning glory muffins are an adaptation (due to all of our allergies...) of the recipe out of The King Arthur Flour Baker's Companion. They are such a hit where ever we take them that I've started to just have the recipe written down before I leave the house.
There are aternitives to some of the ingredients...check the book out from the library if you're interesed (you can use nuts, and substitute seeds), or just ask, I suppose, and I can look it up for you!
Morning Glory Muffins
*1/2 cup raisins
*2 cups King Arthur White Whole Wheat Flour (you can order from the catalog or on line, but both Kroger and Meijer have it where I live, so I save shipping!)
*1 cup sugar (we use 1 cup honey)
*2 teaspoons baking soda
*2 teaspoons cinnamon
*1/2 teaspoon ground ginger
*1/2 teaspoon salt
*2 cups peeled and grated carrots
*1 large tart apple, grated (I use granny smith)
*1/2 cup sweetened shredded coconut
*1/3 cup wheat germ
*3 large eggs (I use ener*g egg replacer at the equivalent of four eggs...if you use real eggs, they'll rise a little higher...I generally whip the egg replacer and add it very last after even the raisins, and fold it in)
*2/3 cup pure olive oil (not extra virgin. pure olive oil has no taste, which is why I prefer it to corn or what have you)
*2 teaspoons vanilla extract
Preheat the oven to 375F and lightly grease (or use cupcake liners) 12 muffin cups (I actually make about 18 usually). 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.
In a large ixingbowl, whisk together the flour, sugar (if you're using honey, wait till you add the wets), baking soda, spices, and salt. Add the carrots, apple, coconut, and wheat germ. In a separate bowl, beat eggs, oil, and vanilla together. Add to the flour mixture and stir until evenly combined. Drain the raisins and stir into the batter. Divide the batter among the muffin cups and bake for 20-25 minutes (I find that with the egg replacer and my oven, it tends towards the longer side), or until golden brown and toothpick comes out with just a few crumbs (will be a little brown-er with honey). Remove from oven, let cool for 5 minutes, then turn out of the pans to finish cooling.
Enjoy. You might make a double batch so you have some left over for the next day or to freeze...we find ours are gone in about 24 hours if it's not monitored!