Carrot-Pineapple Muffins - cooking recipe

Ingredients

1 c. flour
3/4 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
1/3 c. vegetable oil
3/4 c. grated carrots
1/3 c. drained crushed pineapple
1/4 c. chopped nuts

Preparation

Place doubler paper liners in muffin pan.
In medium mixing bowl, mix the flour, sugar, cinnamon, nutmeg, baking soda and salt. Mix in eggs and oil.
Beat on medium speed 3 minutes, scraping bowl often.
Stir in remaining ingredients until evenly distributed. Fill each muffin cup half full of batter.
Microcook on High 2 1/2 minutes, rotating after 1 minute.
Test for doneness by inserting wooden toothpick in center of cupcake; they are done when the pick comes out clean (the tops will appear moist).
Carefully remove cupcakes/muffins to rack and remove liners as soon as muffins are removed from pan.
Repeat.
Yields 15.