2 c. whole wheat flour
1 c. white flour
1 c. white sugar
2 tsp. cinnamon
1 tbsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 c. grated carrots
2 eggs
2/3 c. vegetable oil
2/3 c. milk
1 c. crushed pineapple, drained
1 tsp. vanilla
1 tsp. almond extract

Blend together flours, sugar, cinnamon, baking powder, baking soda, and salt. Mix in carrots. In separate bowl, beat together eggs and oil. Add milk, pineapple and flavorings. Stir mixture into dry ingredients. Fill muffin tins (use papers) 2/3 full. Bake approximately 30 minutes at 350 degrees.