Preheat oven to hot (425°). Lightly grease twenty-four 2-1/2 inch muffin pan cups. Sift together four, baking powder, baking soda, cinnamon, salt, nutmeg, cloves and allspice into a large bowl. Combine sugar, oil, sour cream and eggs in food processor. Whirl until smooth. Add carrots and pineapple; quick pulse 2 or 3 times until blended. Add pineapple mixture all at once to flour mixture. Fold in just until moistened; do not overmix. Spoon into muffin cups, filling each three quarters full. Bake in preheated hot oven (425°) for 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Turn out onto wire racks to cool completely. Nutrient Value Per Muffin: 143 calories, 2 g protein, 4 g fat, 25 g carbohydrate, 194 mg sodium, 36 mg cholesterol. bake 48