CARROT PINEAPPLE MUFFINS

A moist, flavourful treat.

YIELD: 12 MUFFINS

cup oil

cup honey

2 eggs

½ cup crushed pineapple with juice

½ t. vanilla extract

PREHEAT OVEN TO 400° F. Combine wet ingredients in a large bowl, beating well.

1¼ cups whole wheat flour

1 T. baking powder

½ cup sunflower seeds

½ cup raisins (optional)

½ cup wheat germ

½ cup grated coconut

1½ cups grated carrot

Add remaining ingredients to batter, stirring until just combined. Divide into greased muffin tins. Bake 20 minutes, until golden brown. A toothpick inserted in the centre should come out clean.