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

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 20-25 minutes. Turn onto rack to cool. Makes 12 muffins.