Pineapple, Carrot, Raisin Muffins by Lindsay Oaks

2 c. all-purpose flour
1 c. sugar
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/2 c. shredded carrots
1/2 c. DOLE raisins (make sure they are Dole or they won't turn out right)
1/2 c. chopped walnuts (optional)
1 can (8 oz) DOLE crushed pineapple
2 eggs
1/2 c. butter or margarine, melted
1 tsp. vanilla

In large bowl, combine flour, sugar, baking powder, cinnamon and ginger. Stir in carrots, raisins and nuts. In small cowl, combine undrained pineapple, eggs, butter, and vanilla. Stir into dry ingredients until just blended. Spoon into greased 2 1/2 in. muffin cups. Bake in 375 degree oven 20 to 25 inutes. Remove from pan; cool in wire rack.