Carrot Pineapple Muffins

Norma’s Notes

• I have made these muffins many times. 
• I usually double the batch to use the whole can of pineapple. 
• Sometimes I serve them plain or they’re also delicious with a cream cheese frosting.  
• These freeze really well.
• Make sure you get all the moisture out of the pineapple before adding it to your batter.

Ingredients

1 1/2 cups flour

1 cup sugar 

1 tsp baking powder 

1 tsp baking soda

1/2 tsp salt 

1 tsp cinnamon

2/3 cup oil 

2 eggs 

1 tsp vanilla 

1 cup grated carrots 

1/2 cup drained crushed pineapple

Directions 

1. Mix first nine ingredients together.
2. Fold in carrots and drained pineapples.
3. Bake at 375 for 18 to 20 minutes.

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