1 (8 1/4 oz.) can crushed pineapple
Milk
2 c. flour
1/3 c. brown sugar
1 tbsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
1/2 tsp. cinnamon
3/4 c. grated carrots
1/3 c. oil
1 egg, beaten
1/2 tsp. vanilla

Drain pineapple, reserve juice. Add enough milk to juice to make 3/4 cup; set aside. Combine next six ingredients. Stir in carrots until coated. Make well in center of dry ingredients. In a second bowl, combine pineapple, milk and juice mixture, oil, egg and vanilla. Add to dry ingredients and mix until moistened. Spoon batter into greased muffin pans filling them 3/4 full. Bake at 375 degrees for 25 to 30 minutes. Yield: 12 muffins.