Ingredients:
1 cup Pecans (chopped)
3 cups All-Purpose Flour
1 tsp Salt (optional)
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- 8oz can Crushed Pineapple (undrained)
2 Large Carrots (1 cup grated)
1 cup Golden Raisins
Directions:
Preheat to 350F. Bake pecans on a single layer on a baking sheet 5-7 minutes or until lightly toasted and fragrant. Cool completely on a wire rack (about 15 minutes). Meanwhile, combine flour, salt, baking soda, ground cinnamon, and nutmeg in a large bowl; make a well in center of mixture. Whisk together sugar, canola oil, eggs, and vanilla extract; 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 lightly greased muffin pans- filling two-thirds full. Bake at 350F for 23-25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans to wire rack, and cool completely (about 30 minutes). Makes 2 dozen muffins.
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