1/2 c. shredded carrots
1/2 c. chopped dates
1 c. crushed pineapple, drained
2 eggs
1/2 c. butter
1 tsp. vanilla
2 c. flour
3/4 c. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. ginger
1/2 c. walnuts

Preheat oven to 375 degrees. Blend together carrots, dates, pineapple, eggs, butter and vanilla. Add remaining ingredients and stir thoroughly. Grease bottoms of muffin cups or line with paper baking cups. Fill 3/4 full and bake for 20-25 minutes or until inserted toothpick comes out clean. 12 muffins.