Categories: Breakfast, Muffin, Pineapple

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 2 eggs
• 1/2 cup butter or margarine
• 1 teaspoon vanilla extract
• 1-8oz can crushed pineapple, undrained
• 1/2 cup shredded carrot
• 1/2 c sunflower seeds

Directions

1. In a large bowl, combine the flour, sugar, baking powder, cinnamon and ginger.

2. In another bowl, beat the eggs, butter and vanilla; stir in pineapple. Stir into dry ingredients just until moistened. Fold in carrot and sunflower kernels. Fill greased or paper-lined muffin cups three-fourths full. Bake 375º for 15-20 minutes or until a toothpick comes out clean.

3. Cool for 5 minutes before removing from pan to a wire rack.

4. Serve warm.

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