1 (8 1/4 oz.) can crushed pineapple, undrained
Milk
2 c. flour
1/3 c. brown sugar
1 tbsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
1/2 tsp. cinnamon
3/4 c. grated carrots
1/3 c. oil
1 egg, beaten
1/2 tsp. vanilla

Drain pineapple, save juice. Add enough milk to juice to make 3/4 cup liquid. Set aside. Combine next 7 ingredients in large bowl. Stir until carrots are coated. Make a well in center of mixture. Combine pineapple, milk mixture and last 3 ingredients. Add to the dry mixture. Stir until moistened. Spoon into greased muffin pans filling 2/3 full. Bake 375 degrees for 25 minutes until done. 12 muffins.