Health Nut Pineapple-Carrot Muffins

• 1 1/2 cups granulated sugar,
• one 15 1/4 oz. can of crushed pineapple (in its own juice),
• 3 large eggs,
• 1 tsp. vanilla extract,
• 2 cups whole wheat flour,
• 2 tsp. ground cinnamon,
• 2 tsp. baking soda,
• 1 tsp. kosher salt,
• 1 pound carrots (peeled and grated),
• 1 cup raisins,
• 1 cup walnuts (chopped),
• 2 tablespoons whole wheat flour

1. Preheat oven to 400 degrees. Line muffin pan w/ paper liners. Beat the sugar, eggs, and pineapple together at medium speed with an electric mixer until well combined. Add the vanilla and mix until combined. In a separate bowl, whisk together 2 cups flour, cinnamon, baking soda and salt. Add the dry ingredients to the wet ingredients. In another bowl, toss the carrots, raisins and walnuts with 2 tablespoons flour. Using a spatula, combine carrot, raisin and nut mixture with the batter. Scoop the batter into the paper liners using a medium sized ice cream scooper. Bake at 400 degrees for 10 minutes then reduce the heat to 350 and bake for an additional 15 minutes.

sugar, pineapple, eggs, vanilla, whole wheat flour, ground cinnamon, baking soda, kosher salt, carrots, raisins, walnuts, whole wheat flour

Taken from www.epicurious.com/recipes/member/views/health-nut-pineapple-carrot-muffins-1221060 (may not work)