8-1/4 oz crushed pineapple, drain & reserve syrup
l/2 tsp salt
milk
1 beaten egg
2 cups all purpose flour
3/4 cup finely shredded carrot
1/3 cup packed brown sugar
1/3 cup vegetable oil
2 tbs toasted wheat germ
l/2 tsp vanilla
1 tbs baking powder
2 tbs granulated sugar
l/2 tsp ground cinnamon

Add milk to reserved syrup to equal 3/4 cup liquid.

In large bowl, combine flour, brown sugar, wheat germ, baking powder and salt.

Make well in center.

In medium bowl, combine egg, carrot, oil, vanilla, syrup mix and pineapple. Add all at once to dry ingredients, stirring just until moistened. Batter should be lumpy.

Fill paper lined muffin cups 2/3 full.

In small bowl, combine sugar and cinnamon; sprinkle over tops of muffins.