CARROT-PINEAPPLE MUFFINS
Preparation time: 20-25 minutes
Servings: 12 muffins
INGREDIENTS
¾ cups granulated sugar
2 eggs
1 ½ cups flour
1 cup grated carrot
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
2/3 cups canola oil
1 tsp. vanilla
½ cup drained crushed pineapple
½ cup chopped walnuts
INSTRUCTIONS
Preheat oven to 350 degrees F.
Beat eggs and sugar. Add remaining ingredients and beat well. Fill greased muffin tins ¾ full. Bake at 350 degrees F for 20- 25 minutes.
