Carrot-Ginger-Orange Muffins (I made these up!)

All by myself, I made these up! (I used some of the same proportions from the Buttermilk Streusel Muffins, but seriously - these are practically original! Except that they're pretty much a morning glory muffin, which isn't original at all! But goooooooood.)

Here's how (rough sketch so I don't forget what I did. If it's unclear, and you want to make them, just ask!)

Juice and zest of one orange
1 cup buttermilk
b/t 1/3 and 1/2 cup veg oil
1 1/3 loosely packed brown sugar
1 egg
2 inches ginger pressed in garlic press to get juice

3 cups ap flour
1/2 tsp salt
2 1/2 tsp baking powder
1/2 tsp baking soda

1 1/2-2 cups grated carrots
1/2 cup coconut
1/2 cup golden raisins
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp allspice, cloves

Peel orange zest off. Squeeze orange into measuring cup; add 1 cup buttermilk (meant to make up to 1 cup, but had 1/8 or so cup left of bm, so used that in addition. If you measure accurately you'll only need 2 1/2 cups flour!) Squeeze ginger. Mix oil, sugar, chopped zest in a mixing bowl; add liquid ingredients.

Mix dry ingredients and spices in another bowl. Toss with carrots, coconut, and raisins. Add wet ingredients and mix until just combined. Put about 1 cup of mixture in each jumbo muffin tin hole. Bake at 400 for 15 minutes, then lower heat to 350 and bake about 18 minutes more, checking.