Pineapple Carrot Muffins
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|White sugar||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Salad oil||1⁄2 Cup (8 tbs) (Mazola)|
|Eggs||2 Medium, well beaten|
|Grated carrots||1 Cup (16 tbs) (Medium)|
|Crushed pineapple||1⁄2 Cup (8 tbs) (With Juice)|
Mix dry ingredients.
Combine eggs, oil and vanilla, and add to dry ingredients.
Stir in carrots and pineapple.
Fill greased muffin tins 2/3 full (or use paper baking cups).
Bake at 350° for 25 minutes.