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Canned Love

muffinsI change over the tinned food in my earthquake kit a couple times a year. So what to do with canned fruit? I pulled out one of my Granny’s recipes. She used to make these carrot pineapple muffins for me every time I came for a visit. She’s been gone for some time now, but it was so lovely to stir some memories by reading her neat handwriting and baking these delicious muffins. I cut down on the oil and sugar, and used a whole can of pineapple. I went a little heavier on the flour, and mixed in about half the quantity in whole wheat plus added a 1/2 cup of wheat germ. So you can play with the recipe. But the one below is direct from my dear Granny who I miss very much.

Pineapple Carrot Muffins

2 eggs

2/3 cup oil

1 tsp vanilla

1/2 can crushed pineapple with juice

1 cup grated carrot

1.5 cups flour

1 cup sugar

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

Add ingredients in order given, beat/stir well for two minutes. Drop into greased muffin tins. Bake @ 350 degrees F. for 20 to 25 minutes.

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