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).
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 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 pans to wire rack, and cool completely (about 30 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 temperature.
The ingredient list for these is a winner. I was completely bummed they didn't turn out. Followed recipe to the letter....NO changes. Used Baker's Joy no stick spray on muffin tins. Muffins came out squat looking and sticky on top. Completely stuck to the pan and I could not get them out without crumbling. Taste was ok but missing something. Long list of ingredients went to waste, right into the garbage. Wish I knew how to correct this bc they would be a lovely breakfast item for my toddler.
these came out really good. Did make a few changes because I wanted to use what I had on hand. Only had candied walnuts; had only 2 eggs; used 1 cup of sugar instead of 2;had regular raisins; and I replaced 1/2 of the oil with applesauce. Loved the crushed pineapple and carrots. My toddler loves them too!
These muffins are deliciously moist. I added some coconut and used half wheat and half white flour. My 3 and 5 year old boys devour them, as does my husband. They are a great addition to a table but also make a healthy breakfast. I have already made the recipe 5 times, as both the muffins and the bread.