1 1/2 c. flour
1/2 c. whole-wheat flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ginger
2 eggs, beaten
8 oz. can crushed pineapple
1/4 c. finely shredded carrots
1/4 c. raisins
2 tsp. light corn syrup
1 tsp. vanilla
1/4 c. chopped nuts

In large mixing bowl, stir together flours, sugar, ginger, cinnamon and baking powder. Make well in center and set aside. In small mixing bowl, stir together beaten eggs, undrained pineapple, carrots, raisins, corn syrup and vanilla. Add all at once to flour mixture. Stir just until moist. Line 12 muffin cups with paper baking cups. Divide batter and sprinkle with nuts.

Bake at 400°F for 20 minutes. Serve warm.