Title: Grated Carrot and Pineapple Muffins
Categories: Muffins
Yield: 1 1/2 dozen

BURPEES EARLY SUMMER GARDEN
2	c	Flour
2	ts	Baking powder
1 1/2	ts	Baking soda
1	ts	Salt
2	ts	Ground cinnamon
	pn	Ground nutmeg
	pn	Ground cloves
	pn	Ground allspice
2	c	Sugar
1/2	c	Vegetable oil; preferably corn
1/2	c	Sour cream
4	lg	Eggs
2	c	Carrots; grated
1	cn	8.5-oz. crushed pineapple; drained

Preheat oven to 400~. Lightly oil 3 standard-size muffin pans. Set aside. In lg. mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and spices and reserve. Combine the sugar, oil, sour cream, and eggs in a food processor and process until smooth. Add the grated carrots and pineapple and pulse two times. Add the carrot/pineapple mixture to the mixing bowl containing the dry ingredients. Fold together wiht a lg. spatula until the flour just disappears. Do not overmix. Spoon the batter into the prepared pans, filling each muffin about 3/4 full. Place in the center of the preheated oven and bake for 20 mins. or until a toothpick inserted in center comes out clean. Remove from the oven and cool in the pans for 10 mins. Unmold onto wire rack and cool completely.

Note - if you do not have a food processor, you may add the sugar, oil, sour cream, and eggs to the dry ingredients and mix with a wooden spoon until combined. Be careful not to overmix or the muffins will be dry. The muffins are better when served the next day.

Author - Perla Meyers

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