Instructions: Preheat oven to 350 degrees.

Coat 20 regular-sized muffin pans (or 10 large size) with canola cooking spray or muffin papers.

Place oil, buttermilk and brown sugar in mixing bowl. Beat to blend. Blend in pineapple juice, egg and egg whites. Beat until well mixed.

In another bowl, combine flour, cinnamon, baking soda, baking powder and salt. Stir flour mixture into wet ingredients until just blended.

Add walnuts (if desired), crushed pineapple, raisins and carrots to muffin batter in mixing bowl and beat on low until blended, scraping sides of bowl midway through.

Fill prepared muffin cups 3/4 full with batter (about 1/4 cup) and bake for about 20 to 25 minutes or until fork inserted in center of muffin comes out clean.

TIPS: "The original recipe called for a whole cup of vegetable oil. I used canola oil and cut the amount down to 1/3 cup (not bad for 20 muffins). I added some buttermilk and pineapple or orange juice to make up the difference. I also cut the eggs from 3 whole eggs to 1 egg and 3 egg whites - you need only one yolk to do the trick here.

"The only other change I made was adding a teaspoon of vanilla extract, I thought it would complement the brown sugar called for in the original recipe. I had to convert the recipe from a loaf pan to muffins, but it seemed to work out just fine." - Magee

NOTES : Mimis Cafe is a popular chain throughout the west, with several locations in the Inland Empire. The carrot-raisin muffins at Mimis Cafe are a favorite but they could use some lightening. Elaine Magee tests her revised recipe.

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