I change over the tinned food in my earthquake kit a couple times a year. So what to do with canned fruit? I pulled out one of my Granny’s recipes. She used to make these carrot pineapple muffins for me every time I came for a visit. She’s been gone for some time now, but it was so lovely to stir some memories by reading her neat handwriting and baking these delicious muffins. I cut down on the oil and sugar, and used a whole can of pineapple. I went a little heavier on the flour, and mixed in about half the quantity in whole wheat plus added a 1/2 cup of wheat germ. So you can play with the recipe. But the one below is direct from my dear Granny who I miss very much.
Pineapple Carrot Muffins
2 eggs
2/3 cup oil
1 tsp vanilla
1/2 can crushed pineapple with juice
1 cup grated carrot
1.5 cups flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
Add ingredients in order given, beat/stir well for two minutes. Drop into greased muffin tins. Bake @ 350 degrees F. for 20 to 25 minutes.