Pineapple Sunshine Muffins

• 2 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 2 eggs
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 1 can (8 ounces) crushed pineapple, undrained
• 1/2 cup shredded carrot
• 1/2 cup sunflower kernels

1. In a large bowl, combine the flour, sugar, baking powder, cinnamon and ginger. In another bowl, whisk the eggs, butter and vanilla; stir in pineapple. Stir into dry ingredients just until moistened. Fold in carrot and sunflower kernels.
2. Fill greased or paper-lined muffin cups three fourths full. Bake at 375u0b0 for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

flour, sugar, baking powder, ground cinnamon, ground ginger, eggs, butter, vanilla, pineapple, shredded carrot, sunflower kernels

Taken from www.tasteofhome.com/recipes/pineapple-sunshine-muffins/ (may not work)