2 c. flour
1 c. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. ginger
1/2 c. shredded carrots
1/2 c. raisins
1 (8 oz.) can crushed pineapple, undrained
2 eggs
1/2 c. melted butter
1 tsp. vanilla extract
1/2 c. nuts (optional)

Combine flour, sugar, baking powder, cinnamon and ginger. Stir in carrots, raisins and nuts. Separately combine undrained pineapple, eggs, butter and vanilla. Stir into dry ingredients until just blended. Spoon into greased muffin tins. Bake at 375 degrees for 20-25 minutes. Makes 12 MOIST muffins.