Carrot Cake Muffins

Preheat oven to 350°. Place about 15 paper baking cups in muffin pans, and coat with cooking spray.

Combine the flour, sugar, baking soda, cinnamon, and salt in a large bowl; make a well in center of mixture.

Whisk together the pineapple, vegetable oil, eggs, egg whites, and vanilla extract.

Add the pineapple mixture to the flour mixture, stirring just until the dry ingredients are moistened.

Fold in carrots, pecans, and raisins.

Spoon batter into baking cups, filling about two-thirds full.

Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Serve warm or at room temperature.