2 cups flour
½ cup sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
One 8-ounce can crushed pineapple (with juice)
¼ vegetable oil
1 egg
1 teaspoon vanilla
½ cup grated carrots
1/3 cup chopped walnuts

Preheat oven to 375 degrees F. In a medium bowl combine the flour, sugar, baking powder and cinnamon. In another bowl combine the pineapple, oil, egg and vanilla and blend well.

Fold the wet ingredients into the dry ingredients and combine just until the dry ingredients are moistened, then fold in the carrots and nuts.

Spray 12 muffin tins with cooking spray then fill with batter about 3/4 full. Bake for 16-20 minutes or until toothpick inserted in center comes out clean.