2 c. flour
1/2 c. raisins
1 c. sugar
1/2 c. chopped walnuts
2 tsp. baking powder
1 can (8 oz.) crushed pineapple
1/2 tsp. cinnamon
2 eggs
1/4 tsp. ground ginger
1/2 c. melted butter
1/2 c. shredded carrots
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 for 20-25 minutes. Makes 12 muffins.