1 1/2 Cups Flour	2/3 Cup Oil
1 Tsp Baking Powder	1 Tsp Vanilla
1 Tsp Baking Soda	1 Cup Pineapple, Crushed With Juice
1/2 Tsp Salt	1 Cup Carrot, Grated
1 Tsp Cinnamon	TOPPING
2 Eggs	1/4 Cup Brown Sugar, Lightly Packed
1 Cup Sugar	1/4 Cup Nuts, Chopped

COMBINE flour, baking powder, baking soda, salt and cinnamon. Stir well to blend. BEAT eggs, sugar, oil and vanilla in mixing bowl. Stir in flour mixture, pineapple and carrots, mixing until all ingredients are moistened. FILL well-greased muffin cups 3/4 full. COMBINE brown sugar and nuts for topping. Sprinkle over tops of muffins. BAKE at 350 F for 25 to 30 minutes.
(DOUBLE RECIPE AND FREEZE)