Carrot-Pineapple Muffins

1 c. white sugar
2/3 c. oil
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1 c. crushed pineapple, drained
2 eggs, large
1 1/2 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1 c. finely grated carrot

Combine sugar, oil and eggs. Mix dry ingredients and add, stirring to moisten. Add grated carrot, pineapple and vanilla. Fill muffin cups lined with paper linings to the top. Bake at 375 degrees for 20 minutes. Makes 1 dozen.

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