Carrot and Pineapple Muffins

                          
  Amount  Measure       Ingredient — Preparation Method 
——–  ————  ——————————– 
                        —–Topping—– 
     1/2  cup           butter 
   3      tablespoons   sour cream 
   2      cups          powdered sugar 
     1/2  teaspoon      vanilla 
                        —–Muffin  —– 
   2      cups          all purpose flour 
   1      cup           sugar 
   2      teaspoons     baking powder 
     1/2  teaspoon      ground cinnamon 
     1/2  teaspoon      ground ginger 
     1/2  cup           shredded carrots 
     1/2  cup           raisins 
     1/2  cup           chopped walnuts 
   8      ounces        crushed pineapple with juice 
   2      large         eggs 
     1/2  cup           melted butter 
   1      teaspoon      vanilla 
                        grated carrot for garnish 

1. Preheat the oven to 375. 

2. In a small bowl, combine the butter, sour cream, powdered sugar, and 
vanilla; mix well; set aside. 

3. In a large bowl, combine the flour, sugar, baking powder, cinnamon, and 
ginger.  Stir in the carrots, raisins, and walnuts.  In a small bowl, 
combine the undrained pineapple, eggs, butter, and vanilla.  Stir s mixture 
into dry ingredients until just blended.  Fill greased miniature bundt forms 
3/4 full.  Bake for 15 to 20 minutes or until a toothpick inserted in the 
middle comes out clean.  Let cool 3 minutes inverted on a wire rack.  Remove 
from the tins.  Place the muffins inverted on a cookie sheet.  Drizzle the 
topping over the muffins and sprinkle with grated carrots in the center.  
Serve warm or cool.

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Adobe Village Inn Granola

Adobe Village Inn Granola
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup vegetable oil
1 cup brown sugar
6 cups rolled oats
1/2 tablespoon cinnamon
1 cup unsweetened coconut flakes
1 cup sliced almonds
1 cup pepitas
1 cup sunflower seeds
1 cup raisins
1 cup dried cranberries
1 cup dried apricots, coarsely chopped
1. Preheat oven to 300°. Mix all ingredients except dried fruit together in a very large bowl.
Spread out over a large cookie sheet. Toast in the oven for 15 minutes.
Stir and toast another 15 minutes. Add in dried fruit.