Ingredients

1 cup chopped pecans

3 cups all-purpose flour

1 tsp. salt

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

2 cups sugar

3/4 cup canola oil

3 large eggs

2 1/2 tsp. vanilla extract

1 (8-oz) can crushed pineapple, undrained

2 large carrots, finely grated (1 cup)

1 cup golden raisins

Preparation

  1. Preheat oven to 350. Bake pecans in a single layer on a baking sheet 5 to 7 minutes or until lightly toasted and fragrant. Cool completely on a wire rack (about 15 minutes).
  2. Meanwhile, combine flour, salt, baking soda, ground cinnamon, and nutmeg in a large bowl; make a well in center of mixture.
  3. Whisk together sugar, canola oil, eggs, and vanilla; fold in crushed pineapple and carrots. Add to flour mixture, stirring just until dry ingredients are moistened. Fold in toasted pecans and raisins. Spoon into 2 lightly greased (12-cup) muffin pans, filling two-thirds full.
  4. Bake at 350 for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 5 minutes. Remove from pan to wire rack, and cool completely (about minutes). Note: Muffins may be made ahead and frozen in a zip-top plastic freezer bag up to 1 month, if desired. Remove from bag, and let thaw at room temp. Do not stir to much.