Carrot Cake Muffins

1-3/4 cups all-purpose flour
2/3 cup firmly packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
Dash ground mace
1/2 cup crushed pineapple in juice
1/2 cup vegetable oil
1 egg, slightly beaten
1-1/2 teaspoons vanilla
2 cups shredded carrots
1/2 cup raisins

Preheat oven to 400 degrees. Grease twelve 3 x 1-1/4 inch (3-1/4 to 4-ounce) muffin cups. In large bowl, stir together flour, brown sugar, baking powder, baking soda, salt, cinnamon, and mace. In another bowl, stir together pineapple, oil, egg and vanilla until blended. Make a well in center of dry ingredients; add pineapple mixture and stir in just to combine. Stir in carrots and raisins.

Spoon batter into prepared muffin cups; bake 15 to 20 minutes, or until a cake tester inserted in center of one muffin comes out clean. Remove muffin tins to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm or store in an airtight container at room temperature. These muffins freeze well.

Makes 12 muffins.

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