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preheat the oven to 375f. grease 18 muffin cups, set aside. in a large bowl, beat the eggs. add buttermilk, oil, honey and vanilla and mix together until well blended. with a wooden spoon, stir in the carrots, raisins, pecans and pinepple. in a small bowl, mix together the flours, baking soda, cinnamon and salt. gently fold the dry ingredients into the carrot mixture and mix until just blended (don't overmix). spoon the batter into the muffin cups, filling to the top. bake for 25 minutes, or until the muffins spring back when lightly pressed. let cool for five minutes in the tins, then transfer to a cooling rack.
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Individual cups for perfectly shaped poached eggs
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter