Carrot Cake Style Muffins

1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 egg
2 tablespoons vegetable oil
1/4 cups raisins
1/4 cups chopped walnuts
1/3 cups low fat milk
1 can unsweetened crushed pineapple (8 ounces)
1 1/2 cups grated carrots

Preheat oven to 350� F.. Combine the dry ingredients in a bowl. Add the remaining ingredients and stir to blend. Spoon into oiled muffin tins or paper muffin cups. Bake at 350�F for 20 to 25 minutes.