1 3/4 c. all-purpose flour
2/3 c. firmly packed light brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
Dash of ground mace
1/2 c. crushed pineapple in juice
1/2 c. vegetable oil
1 egg, lightly beaten
1 1/2 tsp. vanilla
2 c. shredded carrots
1/2 c. raisins

Preheat oven to 400 degrees. Grease 12 (3 x 1 1/4 inch) (3 1/2 to 4 oz.) muffin cups.

In a 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 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 tin to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm or store completely cooled muffins in an airtight container at room temperature. These muffins freeze well. Makes 12 muffins.