Drain the Pineapple, reserving the juice. Add enough skim milk to the juice to make 0.75 cup of liquid, then set aside. Combine the next 7 ingredients in a large bowl, stirring until the carrots are well coated. Make a well in the center of the mixture. Combine the milk mixture, oil, egg and vanilla; then add to the dry ingredients. Stir until just moistened and no flour streaks remain. Spoon into muffin tins that have been coated with a non-stick spray, filling each cup 0.66666666666667rds full. Bake at 190ºC . for 20 to 25 minutes or until done. Serve warm.