• Preheat the oven to 350°, prep a muffin tin with paper muffin cups.
• In a large bowl stir together the dry ingredients: flour, sugar, baking soda, salt, cinnamon and ginger.
  2 cups all purpose flour , 1 ¼ cups brown sugar , 2 teaspoon baking soda , 1 teaspoon kosher salt , 2 teaspoon cinnamon , ½ teaspoon ground ginger
• In a separate bowl whisk together the wet ingredients: eggs, oil, vanilla, orange zest and orange juice.

  (you should have ¼-1/3 cup fresh squeezed orange juice)
  3 eggs , 1 cup vegetable oil, 1 teaspoon vanilla , 1 large fresh orange
• Add the wet mixture to the dry mixture and stir just until it is blended, only about 5-6 stirs. Don't overmix at this point.
• Grate the apple and carrots.
• Add in the grated carrot, apple, raisins, nuts and drained crushed pineapple. Fold everything in, just until combined. Don't overmix.
  2 cups peeled and grated carrots , 1 tart apple peeled, cored and grated , ¾ cup raisins, ½ cup pecans or walnuts , (1) 8 oz can crushed pineapple in juice
• Scoop the mixture into the prepared muffin tin, filling each cup about ¾ full.
• Bake for 25-27 minutes until they are golden and baked through.

  Insert a toothpick into the center and if it comes out clean without batter, they are done.

Storing

• Store your muffins at room temp, in a covered container, for up to 5 days.

Freezing

• These muffins freeze really well! Place them in a freezer safe container and keep frozen for up to 3 months.
• To thaw place a room temperature for a couple hours.