Pineapple Sunshine Muffins
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
In a large bowl, combine the flour, sugar, baking powder, cinnamon and ginger.
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 375 for 15-20 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack.
Serve warm.
Makes 1 dozen