Carrot Cake Muffins - cooking recipe

Ingredients

1 1/2 c. unsifted all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
3/4 c. Wesson oil
1 tsp. vanilla
1 c. shredded carrots
pecans
1 tsp. salt
1 1/4 c. sugar
2 eggs
1 c. coconut
1/2 c. crushed pineapple

Preparation

Combine flour, soda and cinnamon. Set aside.
Mix sugar, oil, eggs and vanilla, stirring until well blended.
Add flour mixture; stir lightly. Add carrots, coconut and pineapple.
Mix until just combined.
Fill muffin tins 3/4 full.
Bake in preheated 350\u00b0 oven for 20 to 25 minutes.
Serve warm. Can also be made into small loaves.
Makes 16 to 18.