Weelicious

0 Preheat oven to 375° F.
1 Place the raisins in a small bowl, cover with hot water, and set aside to plump.
2 In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, ginger, and salt.
3 Stir in the carrots, zucchini, pecans, and pine nuts.
4 In another large bowl whisk together the eggs, oil, buttermilk, and vanilla.
5 Add the egg mixture to the flour mixture and mix until just combined.
6 Drain the raisins and stir them into the batter.
7 Fill greased or paper-lined muffin tin 3/4 full with batter.
8 Bake 25 minutes (15 minutes for mini muffins) or until a wooden pick inserted into muffins comes out clean.
9 Serve.
10 *From The Newlywed Cookbook by Sarah Copeland-reprinted with permission from Chronicle Books