1 c flour
1 c whole wheat flour
2 tsp baking soda
1 tsp baking powder
1/4 teaspoon salt
1 tsp cinnamon
3/4 c sugar
3/4 c brown sugar
1 c canola oil
3 eggs, beaten
1 tsp vanilla
1/2 c uncooked rolled oats
1/2 c flaked coconut
1/2 c raisins
2 c shredded carrots
1 (8 ounce) can crushed pineapple, drained with juice reserved
1/4 c softened cream cheese

Preheat oven to 350
Lightly grease muffin tins.

Mix the flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture, and add white sugar, brown sugar, canola oil, eggs, and vanilla. Mix just until moist. Fold in the oats, coconut, raisins, carrots, and pineapple.
In a bowl, blend the reserved pineapple juice and cream cheese. Fill each muffin cup about 1/2 full with the muffin batter, reserving about 1/3 of the batter. Spoon approximately 1 teaspoon of the cream cheese mixture into the muffin cups. Top with remaining batter, so that each muffin cup is about 2/3 full.

Bake 25 minutes.(Test with knife or toothpick)

__________________
Avoid Fruits~N~Nuts....you are what you eat!!!