Pineapple Carrot Raisin Muffins

You will need

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1 cup DOLE^® Crushed Pineapple, undrained
• 2 eggs, beaten
• 1/2 cup butter or margarine, melted
• 1 cup seedless or golden raisins
• 1/2 cup shredded carrots
• 1 cup chopped almonds or pecans

Method

1. In large bowl, mix together flour, sugar, baking powder and cinnamon.
2. Add undrained pineapple, eggs, melted butter, raisins and carrots and almonds; stir until just blended.
3. Spoon evenly into 36 mini-muffin cups sprayed with nonstick vegetable cooking spray.
   * For 2-1/2 inch muffins: Spoon batter into 2-1/2 inch muffin pans instead of mini-muffin pans. Bake as directed for 20 to 25 minutes. Cool as directed.
4. Bake at 375°F for 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove muffins from pans onto wire rack to cool.