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 (8 oz.) can crushed pineapple
2 eggs
1/2 c. melted butter
1 tsp. vanilla

Preheat oven to 375 degrees.

In a large bowl combine flour, sugar, baking powder, cinnamon and ginger. Stir in raisins, carrots and nuts.

In another bowl combine undrained pineapple, eggs, butter and vanilla. Stir into dry ingredients until just blended.

Spoon into greased (or paper lined) muffin tins. Bake at 375 degrees for 20 to 25 minutes. Turn out onto a rack to cool. Makes 12.

NOTE: Do not drain pineapple. It's the required liquid for this muffin recipe.