Carrot Muffins
rec.food.cooking/Carole A. Resnick

2 cups flour
1/3 cup oil
1 tbsp baking powder
1/3 cup crushed pineapple
1/2 tsp cinnamon
1/4 cup raisons
3/4 cup sugar
1/4 cup chopped nuts
1 egg
1 cup grated carrots
2/3 cup milk

Sift flour, cinnamon, baking powder, and sugar. Mix egg, oil, and pineapple in juice. Add flour mixture and mix just until moistened. Fold in carrots, nuts, and raisons. Fill greased or paper lined muffin tins and bake at 400F for 20 minutes.