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Pineapple Carrot Muffins

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

3/4 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

2 large eggs

1 cup granulated sugar

1/2 cup vegetable oil

1 (8.25-ounce) can crushed pineapple, drained

1 cup grated carrots

3/4 cup sweetened shredded coconut

1. Heat oven to 350*F (175*C). Grease and flour a 12-cup muffin tin or line with paper liners.
2. In a large bowl, combine flour, baking soda, salt, nutmeg and cinnamon; make a well in the center.
3. In another bowl, beat eggs, sugar and vegetable oil until well blended. Stir in pineapple, carrots and coconut. Pour mixture into well. Mix batter until just moistened; do not over mix.
4. Fill prepared muffin tins three-fourths full. Bake for 18 to 22 minutes or until muffins test done. Cool in pan on wire rack.

Makes 1 dozen muffins.