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Pineapple and Carrot Muffins

1 c Granulated Sugar
2/3 c Oil
2 Beaten eggs
1 1/2 c Red Robin All-Purpose Flour
1 ts Baking Powder
1 ts Baking Soda
1/2 ts Salt
1 ts Cinnamon
1 ts Vanilla
1 c Crushed pineapple with juice
1 c Grated carrots (tastes fine without)


Place sugar, oil and eggs in large bowl and beat well. Add flour, baking powder, baking soda, salt and cinnamon, mixing well. Add vanilla, pineapple and grated carrots, mixing well. Bake in greased muffin tins at 350 degrees F. for 25-30 minutes. Yields 24 muffins.




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