Yield: 18 muffins
Measure | Ingredient |
---|---|
1 can | Pineapple (15oz), crushed, |
\N \N | . undrained |
2½ cup | All-purpose flour |
2½ teaspoon | Baking powder |
½ teaspoon | Salt |
1 cup | Sugar |
¼ cup | Vegetable oil |
2 \N | Eggs, lightly beaten |
1 teaspoon | Vanilla extract |
Drain the pineapple, reserving the juice. Set pineapple and juice aside.
Combine the flour, baking powder and salt in a large bowl. Make a well in the center of this mixture. Set aside.
Combine the sugar and oil, stirring until blended. Stir in the eggs, vanilla, pineapple and ¼ cup of the reserved pineapple juice; add to the dry ingredients, stirring just until moistened. Spoon into greased muffin pans, filling two-thirds full.
Bake at 350øF for 25 minutes or until golden. Remove from the pans immediately.
** Progressive Farmer -- April 1995 ** Posted by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 05-15-95