I have a recipe for making your own mulling spice here. To make ground mulling spice, you can either take some whole mulling spice and grind it in a coffee or spice grinder, or make it up out of your already-ground spices. To make 1 tablespoon ground mulling spice, use 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground allspice, 1/2 teaspoon ground dried orange peel, and 1/2 teaspoon ground anise. (I use ground anise star, which I grind myself.) If you’re missing any of the ingredients from your spice cabinet, either use more of another or substitute with ground nutmeg or ground cardamom. Mulling spice is not an exact science and every mulling spice combo isn’t the same, so feel free to substitute. You could also use Chinese five spice.

If you want to use a baking mix, replace the first four ingredients with 2 cups baking mix.

At least an hour before starting, hydrate the raisins by placing them in a small pot with just water (or bourbon or rum or…..whatever you want) and bringing to a simmering boil. Turn off the heat, cover, and let the raisins soak for about an hour. Drain to use in the recipe.

Combine first four ingredients or baking mix, brown sugar, ground mulling spice, eggs, milk, and oil all at once. Stir just till moistened (batter should be lumpy). Fold in white chocolate, raisins, and coconut. Fill muffin cups 2/3 full. Bake at 400-degrees approximately 15-18 minutes.