Carrot-Pineapple Muffins

2 c Baking and Pancake Mix
1/2 c Dark Brown Sugar, packed
1/2 c Nuts, chopped
1 ts Cinnamon, ground
1 Egg, beaten
1 c Carrot-pineapple Pulp,mixed*
1/3 c Milk
2 tb Vegetable Oil
1 ts Coconut Extract (optional)

Grease bottoms of 12 medium muffin cups (2"" x 1¬") or line with paper baking cups. In a large bowl combine baking mix, brown sugar, nuts, and cinnamon; set asie. In a medium sized bowl, mix egg, carrot-pineapple pulp, milk, oil, and, if desired, coconut extract. Add to dry ingredients, stirring just until moistened. Divide batter evenly among 12 muffin cups.

Bake in preheated 400 degrees F oven for 20 to 22 minutes, or until golden brown.

Makes 12 muffins.

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