2 c. flour
1 c. cornmeal
5 t. baking powder
1 t. salt
1/2 c. sugar
1/2 c. vegetable oil
2 eggs
1/2 c. orange juice concentrate
1 c. skim milk
1 (7 oz.) can crushed pineapple, drained
1/2 c. grated carrots
preheat oven to 425. In mixing bowl combine first 4 ingredients, mixing well. In another mixing bowl beat sugar, oil, eggs, orange juice concentrate and milk until smooth. Make a well in dry ingredients and pour in egg and oil mixture. Stir just until moist. Gently fold in drained pineapple and carrots. Line muffin tins with paper liners. Fill 24 liners and bake for 20 – 25 minutes