Carrot-Raisin Muffins
| Yield: | 12 Servings |
| Categories: | Breads |
| 1 1/2 | c | All-purpose flour |
| 1/2 | c | Whole-wheat flour |
| 1/2 | c | Sugar |
| 2 | ts | Baking powder |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Ground ginger |
| 2 | Beaten eggs (or substitute) | |
| 1 | cn | (8-oz.) crushed pineapple (juice pack) |
| 1/4 | c | Finely shredded carrot |
| 1/4 | c | Raisins |
| 2 | tb | Light corn syrup |
| 1 | ts | Vanilla |
| Nonstick spray coating | ||
| 1/4 | c | Finely chopped walnuts |
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