CARROT-PINEAPPLE MUFFINS
2 c. flour
1/2 tbsp. baking powder
1/2 c. white sugar
1 tsp. salt
1/2 tsp. soda
1 tsp. nutmeg
1 c. grated carrot
8 oz. crushed pineapple, plus juice
3/4 c. coconut
2 eggs, beaten
3/4 c. oil
1/4 c. buttermilk
1 tsp. vanilla
Combine all dry ingredients, then stir in all liquids until blended. Bake
in greased or sprayed muffin tins at 350 degrees about 20 minutes. Don't use
paper liners. Enjoy.
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