2 cups all-purpose flour (240 g)
1 cup sugar (200 g)
1-1/2 teaspoon baking powder (7.5 mL)
1 teaspoon ground cinnamon (5 mL)
1 can (8 oz) DOLE® Crushed Pineapple, undrained (227 mL)
1 cup chopped almonds (150 g)
2 eggs
½ cup butter or margarine, melted (120 g)
1 cup seedless or golden raisins (150 g)
1/2 cup shredded carrots (75 g)

Combine flour, sugar, baking powder and cinnamon in large bowl.

Add undrained pineapple, eggs, butter, raisins and carrots; stir until just blended.

Spoon evenly into 36 mini-muffin cups sprayed with nonstick vegetable cooking spray.

Bake at 375°F (190°C), 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove muffins from pans onto wire rack to cool.

* For 2-1/2 inch muffins: Spoon batter into 2-1/2 inch muffin pans instead of mini-muffin pans. Bake as directed for 20-25 minutes. Cool as directed.