Preheat oven to 375° F.

Place the raisins in a small bowl, cover with hot water, and set aside to plump.

In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, ginger, and salt.

Stir in the carrots, zucchini, pecans, and pine nuts.

In another large bowl whisk together the eggs, oil, buttermilk, and vanilla.

Add the egg mixture to the flour mixture and mix until just combined.

Drain the raisins and stir them into the batter.

Fill greased or paper-lined muffin tin 3/4 full with batter.

Bake 25 minutes (15 minutes for mini muffins) or until a wooden pick inserted into muffins comes out clean.

Serve.

*From The Newlywed Cookbook by Sarah Copeland-reprinted with permission from Chronicle Books