Baking

• Begin by preheating your oven to 425°F and lining a muffin tin with jumbo paper liners.
  
• In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ground ginger, and salt.
  
• In another bowl, beat the eggs, and then add the melted butter, milk, applesauce, vanilla extract, orange zest and orange juice. Mix until well combined. Or you can add these ingredients one by one to the dry ingredients.
  
• Gently fold in the grated carrots, grated apple, shredded coconut, chopped nuts, and raisins into the batter.
  
• Using an ice cream scoop or spoon, divide the batter evenly among the muffin cups, filling each cup with 2 scoops full.
  
• Bake in the preheated oven at 425°F for 5 minutes then reduce heat to 350°F and bake muffins for an additional 35 minutes or until a toothpick inserted into the center of a muffin comes out clean. Ovens may vary so keep an eye on them towards the end of their baking time.
• Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. These muffins are best enjoyed when slightly warm, with a steaming cup of your favorite fall beverage.