Pineapple Carrot Raisin Muffins

My father got muffins from a tenant of his (who happens to be a chef). My mom made my dad ask the chef if he would write down the recipe for her Then, My mom asked if I would make it, and I agreed with a sort of "ehhh, pineapple??" attitude. haha. Well, it's delicious! It's light and sweet. and I baked mine until they sort of got crsip around the edges (crunchy muffin tops are lovely in my opinion). The original recipe calls for walnuts, but I personally use chopped almonds instead.

• Ready In: 45 mins
• Yields: 12 muffins

Ingredients

• 2  cups all-purpose flour
• 1  cup sugar
• 2  teaspoons baking powder
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground ginger
• 1⁄2 cup  shredded carrot
• 1⁄2 cup raisins
• 1⁄2 cup  chopped walnuts
• 1 (8 ounce) can crushed pineapple
• 2  eggs
• 1⁄2 cup butter (melted)
• 1  teaspoon vanilla

Directions

1. Preheat oven to 375 degrees.
2. In large bowl combine dry ingredients: Flour, Sugar, Baking Powder, ground cinnamon and ground ginger.
3. Stir in carrots, raisins and nuts.
4. In a seperate bowl, combine wet ingredients: undrained pineapple, eggs, butter and vanilla.
5. Stir into dry ingredients until just blended.
6. DO NOT OVERBLEND, please. (: (it's for your own good, really).
7. Spoon into greased 2 1/2 inch muffin cups.
8. Bake in 375 degree oven for 20-25 minutes, or until toothpick inserted into center is clean when removed.
9. Remove from pan and cool on wire rack.