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

Combine flour, sugar, baking powder, and spices in large bowl. Stir in carrots, raisins, and nuts. In small bowl, combine pineapple, eggs, and vanilla. Add liquid mixture to flour mixture; stir just until moistened. Batter will be lumpy - do not overmix. Stir in butter. Spoon batter evenly into 12 greased muffin cups (or use muffin papers). Bake in preheated 375 degree oven for 20 to 25 minutes or until golden brown. Remove to wire rack to cool.