Pineapple Raisin Muffins
From: Kim,La.

1/4 cup finely chopped pecans
1/4 cup packed light brown sugar
2 cups all purpose flour
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
6 tablespoons cold butter or margarine
1/2 cup raisins
1 can (8 ounce) crushed pineapple in juice, undrained
1/3 cup unsweetened pineapple juice
1 egg

Preheat oven to 400 degrees. Grease or paper-line 12 muffin cups; set aside.

Combine pecans and brown sugar in small bowl; set aside.

Combine flour, granulated sugar, baking powder, salt and cinnamon in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in raisins.

Combine undrained pineapple, pineapple juice and egg in small bowl until blended; stir in flour mixture just until moistened.

Spoon evenly into prepared muffin cups, filling two thirds full. Sprinkle with reserved pecan mixture.

Bake 20 to 25 minutes or until golden brown and wooden pick inserted in center comes out clean. Remove from pan. Cool on wire rack 10 minutes. Serve warm or cool completely.