Pineapple Upside-Down Carrot Muffins

2 tablespoons chopped walnuts or pecans

1 can (8 ounces) pineapple slice, drained

1 cup Gold Medal® whole wheat flour

1 cup Gold Medal® all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 egg white

3/4 cup packed brown sugar

2 tablespoons vegetable oil

1 teaspoon vanilla

1 can (8 ounces) crushed pineapple, undrained

1 cup finely grated carrot (1 large)

3/4 cup raisins