2 ½

cups

plain flour

2

tsp

baking powder

1

tsp

baking soda

½

tsp

salt

1 ½

tsp

ground cinnamon

½

tsp

ground nutmeg

1/8

tsp

ground cloves

2

large

eggs

½

cup

brown sugar

1/3

cup

cooking oil

1

cup

crushed pineapple; drained

1½

cups

grated carrot

1

Preheat oven to 220°C. Grease a 12 cup muffin pan.

2

In a bowl sift together flour, baking powder, baking soda, salt, and spices.

3

In another bowl beat eggs with sugar until thick and light. Beat in oil until well blended. Stir in crushed pineapple and carrots.

4

Pour liquid ingredients into dry ingredients and stir only until all ingredient are moistened.

5

Spoon batter into greased muffin tins. Bake for 20 minutes at 220°C. Remove from muffin tins and cool on wire rack.