Crunchy Muffins

1 1/2 cup whole wheat flour
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
Grated peel and juice of 1 orange (1/3 cup juice)
1/3 cup honey
1/4 cup vegetable oil
1 cup shredded carrots
1/2 cup chopped walnuts
1/2 cup raisins

Place 8 paper or foil bake cups in muffin pan; set aside. In large bowl, combine flour, cinnamon, baking powder, baking soda and salt. In a small bowl, beat eggs, orange peel, juice, honey and oil until well blended. Stirring just until dry ingredients are moistened, add egg mixture to flour mixture. Stir in carrots, walnuts and raisins. Spoon batter into bake cups, filling to top. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Store in self-seal sandwich bags. Makes 8 muffins.