Harvest Muffins | School Breakfast

Ingredients

• 12 1/2 cups AP flour
• 12 1/2 cups whole wheat flour
• 2 3/4 Tsbp salt
• 2 3/4 Tsbp baking soda
• 2 3/4 Tbsp baking powder
• 1/2 cup ground cinnamon
• 2 tsp ground nutmeg
• 25 eggs
• 1 quart vegetable oil
• 1 quart unsweetened apple sauce
• 1 quart low-fat yogurt
• 4 cups brown sugar, packed
• 6 1/4 cups honey
• 1/3 cup vanilla extract
• 12 1/2 cups shredded zucchini
• 12 1/2 cups shredded carrots
• 8 cups raisins (optional)