Preheat oven to 350 degrees F.  Oil a muffin tin very well, including the top.  Also oil a ramekin or oven safe bowl for extra batter.

Zest the orange into a large bowl.  Juice the orange into a smaller bowl and stir the raisins into it.  Microwave for 1 minute until very hot.  Allow to sit while you prepare the batter.

In the large bowl with the zest, whisk in the oil, sugar, and eggs one at a time.  Whisk in the flour, baking powder and soda, cinnamon, ginger, cardamom, clove, and vanilla.  Stir in the walnuts, drained raisins, and shredded beets.  Stir in 2 tablespoons of the orange juice from the raisins, and more if necessary until the batter comes together.

Fill the muffin tin cups a generous ¾ full and put the remaining batter in the ramekin or bowl.  Bake about 20 minutes until risen, golden brown, and a toothpick inserted in the center comes out clean or with a few moist crumbs.  Serve immediately or allow to cool completely in the pan.

To remove from the pan, loosen the edges with a spoon and then guide the muffin out.  If you have oiled well and have a good pan, it should work.  Muffins may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw at room temperature for about an hour or in the microwave 1 minute.