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

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 in 375 degree oven for 20 to 25 minutes. Turn out onto rack to cool. Makes 12 muffins. You could use 1 cup of All Bran buds and just 1 cup flour.