These moist and fruity muffins get raves for being a great breakfast bread to eat on the run. They offer many options for flavor variations with nuts and dried fruits; play with different combinations to find your personal favorite. Dried cranberries or cherries are an excellent alternative to raisins. Oat or wheat bran and the fruits and carrots add a nice boost of fiber. Because this recipe yields sixteen muffins, you will need two standard muffin pans. Always fill any empty muffin cups with water to prevent scorching in the oven.