- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2 eggs
- 1/2 cup butter or margarine
- 1 teaspoon vanilla extract
- 1 (8 ounce) can crushed pineapple, undrained
- 1/2 cup shredded carrot
- 1/2 cup sunflower kernels
- In a large bowl, combine the flour, sugar, baking powder, cinnamon and ginger. In another bowl, beat 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 degrees F 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.