Morning Glory Muffins

2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
1 ¼ cups packed brown sugar
2 medium apples, peeled, cored, and chopped
1 ¼ cups finely shredded carrots
½ cup raisins
1 8-ounce can crushed pineapple (packed in juice), undrained
2/3 cup cooking oil
3 eggs
1/2 teaspoon vanilla
Line 18 muffin cups with paper muffin liners, set aside. Preheat oven to 375*.

In large bowl combine flour, baking soda, cinnamon, and salt; stir in brown sugar. Stir in apples, carrots, and raisins. In a medium bowl, combine undrained pineapple, oil, eggs, and vanilla. Add pineapple mixture to flour mixture, stir until just moistened.

Spoon batter into muffin tins. Bake in oven for about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on wire rack before serving warm.

(Courtesy of Better Homes and Gardens, Kid Favorites Made Healthy)