Ingredients
2 ¼ cups flour
2 teaspoons soda
½ teaspoon salt
1 ¼ teaspoons cinnamon
½ cup chopped nuts
3 eggs
1 cup sugar
½ cup oil
2 jars (junior size) baby food carrots
1 can (8 ¼ ounces) crushed pineapple, well-drained
Directions
Preheat oven to 275 degrees. Grease 12 custard cups. In large bowl, beat eggs with sugar. Add oil and baby food. Blend well. Fold in sifted dry ingredients until well mixed. Fold in drained crushed pineapple and nuts. Bake at 375 degrees for 20 to 25 minutes before removing to rack. Note: these muffins bake quickly. Be sure to watch at 20 minutes.