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

Place paper liners in 36 muffin pans. In large bowl, stir together both flours, brown sugar, soda, salt, cinnamon, and nutmeg. In another bowl stir together the honey, oil, milk, beaten egg, and vanilla. Make a well in the center of dry ingredients. Add the honey mixture and stir just enough to combine. Stir in the carrots, coconut, and raisins. Spoon batter into muffin papers, filling almost full. If necessary, chill batter while one batch freezes, then remove frozen muffins and repeat process.

Cover each muffin pan with heavy duty foil and freeze until firm, 2-3 hours. To bake: preheat oven to 375 degrees. Remove as many muffins as you need from freeze; place in muffin pan. Bake 18-20 minutes, or until toothpick inserted in center comes out clean.