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Breads
Breakfast
Muffins

Granny's Carrot Raisin Muffins

1 1/2 cups sugar (or less)
1 cup oil
3 large eggs, beaten
2 teaspoons vanilla extract
1 7-oz can crushed pineapple, with juice
2 cups plus 2 tablespoons all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon salt
2 cups grated carrots
1 cup raisins
1 cup chopped nuts

In a medium bowl mix the ingredients and add the pineapple. In a large bowl combine the flour, soda, cinnamon, and salt. Add the egg mixture and mix until moistened. The batter will be thick. Add 2 cups of grated carrots, 1 cup of raisins, and 1 cup chopped nuts, if desired. Fill greased muffin cups 3/4 full. Bake in a 375 degree oven for 15 to 20 minutes. Makes 2 dozen small or regular muffins or 1 dozen Texas size.

Give thanks for sorrow that teaches you pity; for pain that teaches you courage - and give exceeding thanks for the mystery which remains a mystery still - the veil that hides you from the infinite, which makes it possible for you to believe in what you cannot see.

- Robert Nathan