Pineapple Carrot Raisin Muffins

• 2 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 cup shredded carrot
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1 (8 ounce) can crushed pineapple
• 2 eggs
• 1/2 cup butter (melted)
• 1 teaspoon vanilla

1. Preheat oven to 375 degrees.
2. In large bowl combine dry ingredients: Flour, Sugar, Baking Powder, ground cinnamon and ground ginger.
3. Stir in carrots, raisins and nuts.
4. In a seperate bowl, combine wet ingredients: undrained pineapple, eggs, butter and vanilla.
5. Stir into dry ingredients until just blended.
6. DO NOT OVERBLEND, please. (: (it's for your own good, really).
7. Spoon into greased 2 1/2 inch muffin cups.
8. Bake in 375 degree oven for 20-25 minutes, or until toothpick inserted into center is clean when removed.
9. Remove from pan and cool on wire rack.

flour, sugar, baking powder, ground cinnamon, ground ginger, shredded carrot, raisins, walnuts, pineapple, eggs, butter, vanilla

Taken from www.food.com/recipe/pineapple-carrot-raisin-muffins-190682 (may not work)