1/3 c. slivered almonds
8 oz. can crushed pineapple in juice
2 eggs
1/3 c. brown sugar, packed
1/4 c. oil
1 c. white flour
1 c. wheat flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1 c. chopped dried apples
1/2 c. seedless raisins

Generously grease a 12 cup muffin pan. Sprinkle with 1/4 cup almonds. Set aside. Combine undrained pineapple, eggs, sugar and oil. Combine flours, baking powder, cinnamon and salt. Make a well in center. Pour in pineapple mixture. Stir until just blended. Fold in apples and raisins. Spoon into prepared muffin pan. Sprinkle with remaining almonds. Bake in 400 degree oven for 20 to 25 minutes. Makes 12 muffins.