2 c. whole wheat flour
1 1/2 c. flour
1 c. brown sugar
4 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 c. honey
2/3 c. cooking oil
1 c. milk or orange juice
4 beaten eggs
2 tsp. vanilla
3 c. shredded carrots
3/4 c. each of coconut, chopped nuts and raisins

Stir together the dry ingredients in a large bowl. In another bowl stir together the honey, oil, liquid, eggs and vanilla. Make a well in center of dry ingredients and add honey mixture and stir to just combine. Stir in the carrots, coconut, nuts and raisins.

Spoon batter into 36 muffin cups lined with papers, filling almost full. These are freezer to oven muffins. Cover each muffin pan with heavy foil and freeze firm, 2-3 hours. If necessary, chill batter while one batch is freezing, then remove frozen muffins and repeat process.

TO BAKE: Preheat oven to 375°F. Remove as many frozen muffins as you need from the freezer, place in muffin pan. Bake 18-20 minutes until toothpick inserted in the center comes out clean.