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 extract

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 F. oven 20-25 minutes. Turn out onto rack to cool. Makes 12 muffins.