I wanted to share a muffin recipe that we’ve been making a lot lately.  I think it’s fairly healthy with carrots, pineapple, and sunflower seeds.  The muffins come out kind of cakey and delicious.  Just the right amount of sweet, but not too much.  I double the recipe because the pineapple cans I find in the store are 20oz, so I double the recipe and use the whole can.  We all eat them… A LOT!  I say I make them for the kids but I’m sure I eat a lot more than they do, mostly because I regulate their eating better than my own!  Anyway, give them a shot if you want a tasty, healthy treat.

Pineapple Sunshine Muffins
From Best of Country Breads (a great book!)

Ingredients:
2 cups all-purpose flour
1 cup sugar
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
2 eggs
1/2 cup butter, melted
1 tsp vanilla extract
1 can (8oz) crushed pineapple, undrained
1/2 cup shredded carrots
1/2 cup sunflower kernels

In a large bowl, combine the flour, sugar, baking powder, cinnamon and ginger.  In another bowl, mix 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 (or Pampered Chef stoneware muffin pan, awesome!) until 3/4 full.  Bake at 375° for 15-20 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pan to wire rack.  Serve warm.  Yield: 1 dozen.