1 c. Pillsbury's Best all-purpose or unbleached flour
3/4 c. Pillsbury's Best whole wheat flour
1/2 c. firmly packed brown sugar
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1/2 c. oil
8 oz. can crushed pineapple in its own juice, undrained
1 egg
1 c. shredded carrots
1/2 c. raisins
1/2 c. chopped walnuts

Heat oven to 375 degrees. Grease bottoms only of 12 muffin cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off.

In large bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking soda, cinnamon and salt.

In small bowl, combine oil, pineapple and egg; blend well. Add to dry ingredients; stir just until dry ingredients are moistened. Stir in carrots, raisins and walnuts. Fill greased muffin cups 3/4 full. Bake at 375 degrees for 18 to 22 minutes or until light brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups. Serve warm. 16 muffins.

MICROWAVE DIRECTIONS: Prepare muffin batter as directed above. Using 6-cup microwave-safe muffin pan, line each cup with 2 paper baking cups to absorb moisture during cooking. Fill paper-lined muffin cups 2/3 full. Microwave muffins on high for 2 1/2 to 3 minutes or until toothpick inserted in center comes out clean, rotating pan 1/2 turn halfway through cooking.

Remove muffins from pan; immediately remove and discard outer baking cups. Cool 1 minute on wire rack before serving. Repeat, making 6 muffins. Repeat, making 4 muffins; microwave 4 muffins on high for 2 1/2 to 3 minutes. 16 muffins.