Ingredients:
1 cup crushed pineapple in juice
1 and 1/2 cups shredded carrots
1 cup plain yogurt
1 cup sugar
2 eggs
1 Tbsp vanilla
3 cups flour
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
Directions:
Preheat oven to 350 F.
In a medium bowl mix together the pineapple, carrots, yogurt, sugar, eggs, and vanilla.
Sift in the flour, baking powder, baking soda, salt, and cinnamon and stir until just combined.
Line a muffin pan with liners, or spray with cooking spray.
Fill each muffin cup about 3/4 of the way full.
Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
Let cool slightly.
Top with a bit of butter, if desired.