Carrot and Pineapple Muffins

   Ingredients:  

  

Flour mixture: 

  1 1/2 C. All purpose flour 

  2 tsp. Baking Powder 

  1/2 tsp. Baking Soda 

  1/2 tsp. Cinnamon

  1/2 tsp. Salt  

  5 pcs. Crystallized ginger, chopped  

  1 C. Wheat germ 

Filling:

 1 1/2 C. Pineapple chunks, diced  

 1 C. Carrots, grated 

 1/3 C. Light cream/ half and half 

 3 Eggs 

 1 C. Granulated sugar 

 Directions: 

1. Preheat oven to 350 degrees Fahrenheit 

2. Grease a 12 cup muffin pan and set aside 

3. In a medium size bowl combine flour, Baking Powder, Baking Soda, spice, salt , ginger and wheat       germ and blend together.

4. Mix pineapple, carrots, light cream, eggs and sugar  together with a large spoon mixing until light           and creamy.   Slowly add flour mixture to wet ingredients and mix until all of the flour is absorbed         into the batter. 

5. Pour batter into greased muffin cups filling 2/3 full and bake in preheated oven for 20 minutes until lightly browned on top.

6. When cooled remove from muffin cups and put on a large dinner plate for serving. 

Servings:   12