Categories: Breakfast, Muffins

Ingredients

• 2 cups all-purpose flour (or 1C each ww, and all purpose)
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup packed light brown sugar
• 1/2 cup canola oil
• 1 8-ounce can crushed pineapple in its own juice, drained, juice reserved
• 1/2 cup carrot juice
• 1 teaspoon vanilla extract
• 1 cup finely grated carrots, (2 to 3 medium)
• 1/2 cup raisins
• 1/2 cup walnuts or pecans, coarsely chopped, optional

Directions

1. Preheat oven to 350 degrees. Coat 12-cup muffin tin with cooking spray. Prepare pineapple upside-down topping if desired.

2. Whisk together flour, cinnamon, ginger, baking powder, baking soda, and salt in large bowl.

3. Whisk brown sugar, oil, 1/4 cup reserved pineapple juice, carrot juice, and vanilla in separate bowl.

4. Fold sugar mixture into flour mixture.

5. Stir in crushed pineapple, carrots, raisins, and walnuts if desired.

6. Scoop batter into prepared pan. Bake 18 to 22 minutes or until golden brown. Cool in pan 5 minutes.

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