Morning Glory Muffins

From BHG Kid Favorites Made Healthy. These were truly delicious, and my kids (3 & 5) loved them, too!! The original recipe make 18 - 2-1/2" muffins. I use 2-inch muffin cups, and end up extra mix (I made six more 2-inch + eight 1-1/2 inch muffins for the kdis).

• Ready In: 48 mins
• Yields: 18 muffins

Ingredients

• 2  cups all-purpose flour
• 2  teaspoons baking soda
• 2  teaspoons ground cinnamon
• 1⁄2 teaspoon salt
• 1 1⁄4 cups brown sugar, packed
• 1 1⁄3 cups apples, peeled,cored and chopped (about 2 medium)
• 1 1⁄4 cups carrots, finely shredded
• 1⁄2 cup raisins
• 1 (8 ounce) can  crushed pineapple in juice, undrained
• 2⁄3 cup  cooking oil
• 3  eggs
• 1⁄2 teaspoon vanilla

Directions

1. Preheat oven to 375°F.
2. Line eighteen 2-1/2 inch muffin cups with paper cups; set aside.
3. In a large bowl combine flour, baking soda, cinnamon, and salt; stir in brown sugar.
4. Stir in apples, carrots, and raisins.
5. In a medium bowl combine undrained pineapple, oil, eggs, and vanilla.
6. Add pineapple mixture to flour mixture; stir just until moistened.
7. Spoon batter into prepared muffin cups.
8. Bake about 18 minutes or until toothpick inserted into centers comes out clean (I had to bake longer).
9. Cool in muffin cups on wire rack 5 minutes.
10. Remove form muffin cups; serve warm.