2 c. all-purpose flour
1 c. sugar
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/2 c. carrots, shredded
1/2 c. raisins
1/2 c. walnuts, chopped
1 (8 oz.) can crushed unsweetened pineapple
2 eggs
1/2 c. butter, melted
1 tsp. vanilla

In a large bowl, combine flour, sugar, baking powder, cinnamon and ginger. Stir in carrots, raisins and nuts. In a small bowl, combine undrained pineapple, eggs, butter and vanilla. Stir into dry ingredients until just blended. Spoon into greased or lined 2 1/2 inch muffin cups. Bake at 375 degrees for 20 to 25 minutes. Remove from pan; cool on wire rack.

Makes 12 muffins.