Pineapple Carrot Raisin Muffins

You will need

• 2 cups all-purpose flour
• 1 cup sugar
• 1-1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 can (8 oz) DOLE^® Crushed Pineapple, undrained
  
• 2 egg(s)
• 1/2 cup butter or margarine, melted
• 1 cup DOLE^® Seedless or Golden Raisins
  
• 1/2 cup shredded DOLE^® Carrot(s)

Method

1. Combine flour, sugar, baking powder and cinnamon in large bowl.
2. Add undrained pineapple, eggs, butter, raisins and carrots; stir until just blended.
3. Spoon evenly into 36 mini-muffin cups sprayed with nonstick vegetable cooking spray.
   20:00

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4. Bake at 375°F., 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove muffins from pans onto wire rack to cool.
5. *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.
   25:00

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