Ingredients:
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/4 cups packed brown sugar
2 apples, peeled, cored, and chopped (1-1/3 cups)
1 1/4 cups finely shredded carrots
1/2 cup raisins
18 ozs can crushed pineapple (juice pack), undrained
2/3 cup cooking oil
3 eggs
1/2 teaspoon vanilla
Directions:
Line eighteen 2-1/2-inch muffin cups with paper bake cups.
Set aside.
In a large bowl combine flour, baking soda, cinnamon, and salt; stir in brown sugar.
Stir in apples, carrots, and raisins.
In a medium bowl combine undrained pineapple, oil, eggs, and vanilla.
Add pineapple mixture to flour mixture.
Stir just until moistened.
Spoon batter into prepared muffin cups.
Bake @ 375 F for about 18 minutes
or until a wooden toothpick inserted in centers comes out clean.
Cool in muffin cups on wire rack for 5 minutes.
Remove from muffin cups; serve warm.
Makes 18 muffins.