Carrot Raisin Muffins

2-cups flour
1 cup sugar
1 teaspoon vanilla
One 8-ounce can crushed pineapple
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
2 eggs
1/2 cup butter, melted
1/2 cup pecans, chopped
1/2 cup raisins
1/2 cup carrots, shredded

Preheat oven to 375F. Combine flour, sugar, baking powder, cinnamon and nutmeg. Stir in carrots, pecans and raisins. Separately combine undrained pineapple eggs butter and vanilla. Stir in dry ingredients until moist and well blended, Spoon into greased muffin tins. Bake 20-25 minutes. Turn out onto rack and cool. Recipe easily doubled. Great when served warm for breakfast, lunch or snacks. Serve with whipped cream cheese or butter.

Serves 12.

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Cajun Country -- New Iberia, Louisiana