Created on April 6th, 2015
Preheat oven to 425 degrees.
Spray a 12-count muffin pan with nonstick spray or use greased/sprayed cupcake liners. This recipe should make 16 muffins so you'll need a second muffin pan.
In a large bowl, whisk the flour, baking soda, cinnamon, ginger, salt, and nuts until combined. Set aside.
In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla together until combined.
Pour the wet ingredients into the dry ingredients; stir a few times, then add the raisins, carrots, and apple.
Fold everything together gently just until combined and no flour pockets remain.
Fill liners to the top.
Bake for 5 minutes at 425, then, keeping the muffins in the oven, reduce the oven temperature to 350.
Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool for 10 minutes in the muffin tins before transferring them to a cooling rack.
Muffins stay fresh for up to 5 days. They may be frozen for up to 2 months, thaw overnight in the refrigerator.
This recipe is adapted from Sally's Baking Addiction.
Here's her tip about the baking temperature:
The hot burst of air will spring up the top of the muffin quickly, then the inside of the muffin can bake for the remainder of the time. This helps the muffins rise nice and tall.