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Pineapple Carrot Raisin Muffins

2 cups flour
½ cup sugar
2 tsp. baking powder
½ tsp. cinnamon
1/4 tsp. pumpkin pie spice

Stir in:
½ cup shredded carrots
½ cup raisins, or craisins
½ cup chopped walnuts

In a small bowl, mix:
1 - 8 ounce can crushed pineapple, with juice
2 eggs
½ cup melted butter
1 tsp. vanilla

Stir pineapple mixture into dry ingredients until just blended. Spoon into greased muffin cups and bake in a 375 degree oven for 20 to 25 minutes. Remove from pan and cool on wire rack.

-Forget the wire rack, they won’t last that long! Breakfast, with soups, for snacks, these are great!
-Do be brave and try the craisins (dried cranberries) for a tangy touch.
-Use dried cherries instead of raisins, and add 1 tsp. almond extract instead of vanilla. Trade sliced almonds for the walnuts.


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