Carrot Pineapple Muffins

Makes 12 muffinsPosted December 16, 2013

This morning a group of preschool children unanimously gave this recipe a rave review with "2 fingers up."

Directions

Preheat oven to 350°F (175°C).
Place muffin cups in a muffin pan.
In a large mixing bowl, mix all the dry ingredients together.
Add eggs, oil and vanilla to the dry ingredients and beat well.
Fold in carrots, pineapple and currants. If adding walnuts, fold them in as well.
Fill muffin cups two-thirds full and bake for 20–22 minutes.
Serve warm or at room temperature.

Carrots are an excellent source of vitamin A.
Carrots are also an excellent source of beta-carotene, a compound that is converted to vitamin A when consumed.

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