Ingredients

1 cup whole-wheat flour

1/3 sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon salt

1 egg, beaten

1/4 cup oil

1 cup shredded carrots

1/2 cup crushed pineapple, juice pack, drained

1 teaspoon vanilla

Preparation

  1. Preheat oven to 350 degrees

  2. Place paper baking cups in muffin tins.

  3. Mix dry ingredients thoroughly in mixing bowl.

  4. Add remaining ingredients; mix well.

  5. Fill baking cups two-thirds full.

  6. Bake 20 minutes or until top springs back when touched lightly.