CARROT-PINEAPPLE MUFFINS

1 cup canola oil
1 cup sugar
3 eggs
1 tbsp vanilla extract
2 cups white whole-wheat flour
1 1/2 tsp ground cinnamon
2 tsp baking soda
1 tsp salt
2 cups peeled, shredded carrots
1 cup shredded coconut
1 cup chopped nuts
1 cup crushed pineapple

Preheat oven to 350 degrees.
Line 24 muffin cups with paper liners or grease; set aside.

In large mixing bowl, blend the oil, sugar, eggs, and vanilla.

In a smaller bowl, combine the flour, cinnamon, baking soda, and salt; add to the first mixture.

Blend the carrots, coconut, nuts, and pineapple into the batter. Divide batter between the prepared muffin cups and bake at 350 degrees for 20-25 minutes.

Note: If you prefer, bake in a 9" x 12" greased pan for a cake rather than muffins.

dishmaps photo