In a large mixing bowl combine cereal, milk, oil, and eggs. Let stand 10 minutes. Stir in carrot, coconut, and raisins. In another bowl combine flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and salt. Add cereal mixture to flour mixture. Stir just until combined. Grease muffin cups or line with paper bake cups; fill each 2/3 full. Bake in a 375 degree F oven for 15 to 20 minutes or until toothpick inserted near center comes out clean. Serve warm. Makes 18 muffins.

Cool muffins completely. Wrap in foil and place in freezer plastic bag or store in airtight freezer container. Freeze up to 1 month. To reheat, wrap muffins in foil; bake in 300 degree F oven for 15 minutes or until warm.