Which of the following categories best describes this recipe:
Breads

Estimated time:
45 minutes-l hour

Number of servings:
18 muffins

Ingredients: (Hit your return key to start a new line)
2 c. all-purpose flour

3/4 c. sugar

2 tsp. cinnamon

2 tsp. baking soda

1/2 tsp. salt

3 eggs, beaten

3/4 c. vegetable oil

3 large carrots, grated*

1 tsp. vanilla

1 c. pecan halves

1/2 c. crushed pineapple (undrained)

Directions:
Combine the first 5 dry ingredients in a large bowl and mix well.

In a smaller bowl, combine eggs, oil, and vanilla; mix well.

Add the "wet" mixture to the "dry" mixture in the large bowl; mix until just moistened.

Add remaining ingredients; mix until just blended.

Fill muffin tins 3/4 of the way full (may use paper liners ;-)

Bake in preheated oven for 25-30 minutes.

Other suggestions and comments:
Next time I make these, I think I'll double the recipe and freeze some. They were darn good, and doubling the recipe would use up that other half of the small can o' crushed pineapple.

*The carrots amounted to about a cup and a half. Don't pack 'em in super-tight when measuring.