It’s time for another recipe.  I grew a batch of carrots this year and thought that muffins would be nice.  I found this recipe on the internet, so I can’t take credit for it, but I definitely want to share.  I pureed my carrots with a large, drained can of crushed pineapple.

1 cup sugar

2⁄3 cup vegetable oil

2 eggs

1 tspn vanilla

1-1⁄2 cups all-purpose flour

2 tspns baking powder

1 tspn baking soda

1 tspn cinnamon

1⁄4 tspn salt

1 cup grated carrot (I pureed mine)

1 cup drained crushed pineapple

DIRECTIONS:

Stir together sugar and oil.

Stir in the eggs until well combined.

Stir in vanilla.

In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt.

Stir into sugar mixture just until combined.

Stir in carrots and pineapple just until combined.

Spoon into greased muffin tin, filling to top.

Bake in a preheated 375 dgrF oven for 20 mins. or until done.

Cool in pan for 5-10 mins., then remove to a rack to finish cooling.

Yield: 14 muffins.