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Ingredients:

2 cups whole wheat flour
3/4 cup  white sugar
1/2 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
2 eggs, beaten
1/2 cup oil
1 teaspoon vanilla
1 can (398 mL) crushed pineapple
2 cups carrots, grated (about 2 medium carrots)
1/2 cup raisins

Directions:

1. Preheat oven to 350F.
2. In a large bowl, mix together flour, sugar, salt, baking soda and cinnamon.
3. In a medium bowl, stir together beaten eggs, oil, vanilla and crushed pineapple, carrots and raisins.
4. Add contents of medium bowl to large bowl and stir together until just combined. (Do not over-mix, as it makes the muffins tough and dense.)
5. Grease muffin tins or line with paper muffin cups. Spoon batter into greased muffin pan or paper muffin cups until a little less than full.
6. Bake for 15-20 minutes. To test if the muffins are done, stick a fork or toothpick in the centre of a muffin and pull it out. If it comes out clean, the muffins are ready.

Makes 24 muffins

Tip:

– Whole wheat flour adds extra fibre. Use white (all purpose) flour if you don’t have whole wheat.
– Add a peeled, chopped apple in step 3 of the recipe for added nutrition and flavour.

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