Carrot & Pineapple Cupcakes

Eloda Berkin

First Ingredients:
1-1/2 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1 tsp. baking soda
1 tsp. cinnamon

Second Ingredients:

2 eggs
2/3 cup oil
1 tsp. vanilla
1 cup grated carrots
1/2 cup crushed pineapple with juice

Mix first set of ingredients in a large bowl. Make a well in the center.

In another bowl, beat eggs well. Add oil, vanilla, carrots, pineapple and juice. Pour into well and stir until moistened, (batter will have lumps). Fill greased muffin cups 3/4 full.

Bake at 325 degrees for 25 minutes.