2 c. whole wheat flour
1 1/2 c. flour
1 c. brown sugar
4 tsp. baking powder
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

These are freezer to oven muffins.

Stir dry ingredients together in large bowl. In another bowl, mix honey, oil, liquids, eggs, and vanilla. Make a well in center of dry ingredients. Add honey mixture and stir only enough to just combine. Stir in carrots, coconut, nuts, and raisins. Spoon batter into 3 dozen muffin cups lined with papers, filling almost to top. Cover each pan with heavy foil and freeze.

To bake: Remove as many as you need from freezer (place in muffin pan if you have removed them after freezing). Bake 18 to 20 minutes at 375 degrees until toothpick inserted in center comes out clean.