Carrot Pineapple Muffins

3 cups whole wheat flour
2 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
4 eggs
3/4 cup sugar
2/3 cup oil
1 - 10 oz. tin crushed pineapple
2 1/2 cups carrots, shredded
1 cup chopped dates

Combine first 6 ingredients in a large mixing bowl.
In a medium bowl, beat eggs 2 minutes or until they start to thicken. Add sugar and beat another 2 minutes. Beat in oil.
Add egg mixture to dry ingredients and fold gently.
Fold in pineapple, carrots and dates.
Spoon into 18 greased or paperlined muffin tins.
Bake at 350 degrees F for 20 to 30 minutes.

Makes 18 large muffins

Adapted from "Treats to Remember: A Collection of Special Recipes from the UBC Bakeshop," UBC Food Group, 1995