Drain pineapple, reserving juice for another use. Press pineapple between paper towels to remove excess moisture; set aside.
Combine all-purpose flour and next 5 ingredients in a medium bowl; make a well in center of mixture. Combine milk and next 3 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened. Stir in pineapple, carrot, and raisins. Spoon batter into muffin pans coated with cooking spray, filling three-fourths full. Bake at 400° for 20 to 22 minutes or until golden. Remove from pans immediately.
Oxmoor House Cooking Light Collection
