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. Dole raisins
1 (8 oz.) can crushed pineapple
1/2 c. chopped nuts
2 eggs
1/2 c. melted butter
1 tsp. vanilla extract

Combine flour, sugar, baking powder, cinnamon, and ginger; stir in carrots, raisins and nuts. In a separate bowl combine undrained crushed pineapple, eggs, butter and vanilla; stir into dry ingredients, until just blended. Spoon into greased muffin tins; bake at 375 degrees for 20 to 25 minutes. Turn onto rack; cool; makes 12 muffins.