Pineapple Muffins
1 8-ounce can crushed pineapple, well drained
1/4 cup syrup reserved
1/3 cup packed dark brown sugar
3 tbsps. butter or margarine
1 egg
1 cup flour
1/2 cup chopped pecans or walnuts
1 tsp. baking powder
1/2 tsp. salt
In a 1 1/2 quart mixing bowl, cream together drained pineapple, brown sugar,
and butter. Beat in egg and reserved syrup. Add flour, nuts, baking powder, and
salt, stirring only until dry ingredients are moistened. Turn batter into 8-6
ounce custard cups lined with cupcake papers.
Arrange 4 custard cups on a round baking tray. Microwave, uncovered, at power
level HIGH for 2 1/2 to 4 minutes. Repeat procedure with remaining 4 custard
cups. Let muffins stand 5 minutes before serving.
Makes 8 muffins.
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