Preheat oven to 400ºF.  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. 

Carrot Cake Muffins 2

1 cup of sugar
1 cup of flour
3/4 cup of oil or soft butter
2 eggs
1/4 teaspoon of salt
1/4 teaspoon of baking soda
1 cup of grated carrots
1/2 cup of nuts
1 teaspoon of cinnamon

Food Processor: Fine chop carrots and nuts; set aside. All other ingredients in processor, blend well. Add carrots and nuts, mix. Pour into greased 9 x 9 inch pan. Bake at 350ºF. for 40 to 45 minutes. Serves 8

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