Instructions: Position a rack in the center of the oven and preheat to 350 F. Line a muffin tin with muffin cups. Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a medium bowl. Stir together with a wooden spoon until thoroughly blended. In a 4 1/2-quart bowl of a heavy-duty electric mixer, using the paddle attachment, beat the butter until creamy.

Gradually add the granulated sugar and brown sugar and beat for 3 to 4 minutes, until the mixture is light in texture. One at a time, beat in the eggs, beating well after each addition. Beat in the sour cream and vanilla.

On low speed, one-third at a time, beat in the flour mixture. Stir in the coconut, chocolate and raisins. Using two spoons, fill the muffin cups 3/4 full. Bake the muffins for 16 to 18 minutes, or until springy to the touch.

Cool the muffins in the pan, set on a rack. When cool, store the muffins immediately in a plastic bag or airtight container.

YIELD: 12 muffins

PREPARATION: 30 minutes plus baking and cooling times.

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