Source: The following recipe from Enduring Harvests, copyright © 1995 by E. Barrie Kavash, was contributed by Marilyn Helton.

Moist and crunchy muffins with nuts, carrots, and currants.

Servings

3 eggs , well beaten
2 tbsp Oil, sunflower
1 cup low fat buttermilk
1 cup whole wheat flour
0.5 cup Cornmeal, yellow, whole grain, fine grind
0.5 cup Oats, rolled, old fashioned
2 tbsp oat bran
0.25 cup honey , warm
1 cup grated carrots , packed (about 2 medium carrots)
0.5 cup dried currants (or raisins)
1 tbsp fresh ginger root , peeled and chopped
0.5 cup chopped pecans (or hazelnuts or black walnuts, chopped)
1 tbsp grated orange peel
1 tsp baking soda
1 tsp salt
1 tsp low sodium baking powder
1 tsp ground allspice , divided
1 tsp vanilla extract
1 tbsp sugar
1 tbsp ground allspice

1 Preheat oven to 375 degrees F. Line large-cup muffin tin with muffin papers. Set aside.
2 In a medium bowl, whisk together the eggs, oil, and buttermilk.
3 Add in flour, cornmeal, oats, bran, warm honey, carrots, currants, ginger, pecans, orange zest, baking soda, salt, 1 teaspoon allspice, baking powder, and vanilla. Stir until just combined, do not overwork the batter.
4 In a separate small bowl, mix together the remaining tablespoon of allspice with the sugar.
5 Divide the batter evenly among the 12 lined muffin cups, filling each about 2/3 full.
6 Sprinkle the tops lightly with allspice sugar mixture.
7 Bake for about 20 minutes until the tops are golden.
8 Remove to wire rack and cool completely.
9 Turn muffins out and serve, or wrap each muffin individually to save for trail snacks or to enjoy the next day with hot tea or strong coffee at sunrise.

An excerpt: "These large, generous, moist and crunchy muffins are an inspiration from the Yukon Storytelling Festival. They are in themselves a festival of delicious ingredients, resembling small individual cakes when baked. Each muffin is a powerhouse of goodness and almost a meal in itself. Great for breakfast or with any meal."