Sunday Morning Muffins - cooking recipe

Ingredients

2 cups flour
3/4 cup sugar
2 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 eggs, lightly beaten
3/4 cup vegetable oil
2 cups grated carrots (or zucchini)
1/2 cup chopped pecans
1/2 cup crushed pineapple, undrained

Preparation

Preheat oven to 350F.
Oil or grease 2 12-cup muffin tins.
Mix together flour, sugar, cinnamon, baking soda, and salt in a large bowl.
Add the eggs and oil, stirring until just moistened.
Mix in the carrots, pecans and pineapple, stirring until blended.
Pour batter into muffin tins and bake for 25-30 minutes or until a toothpick can be removed clean from a muffin.
Cool in pans for 10 minutes, then finish cooling on a wire rack.