Ingredients
2 cups all-purpose flour1 cup sugar2 teaspoons baking powder1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger2 eggs1/2 cup butter1 teaspoon vanilla extract1 can (8 ounces) crushed pineapple, undrained1/2 cup shredded carrot1/2 cup sunflower kernels
Preparation
In a large bowl, combine the flour, sugar, baking powder, cinnamon and ginger. In another bowl, whisk the eggs, butter and vanilla; stir in pineapple. Stir into dry ingredients just until moistened. Fold in carrot and sunflower kernels.
Fill greased or paper-lined muffin cups three fourths full. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
