"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pineapple Muffins Recipe

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This recipe for Pineapple Muffins, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, August 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 Tbsp butter
3/4 cup brown sugar
1 20 oz can sliced pineapple in juice, drained
maraschino cherries
1 1/2 cups flour
1 cup sugar
1/3 cup shortening
3/4 cup milk
1 1/2 tsp baking powder
1/2 tsp salt
1 egg

Directions:
Directions:
Oven 350 degrees

Place 1 tbsp melted butter in bottom of each pineapple section. divide brown sugar evenly and sprinkle over butter. Place 1 pineapple slice into each section. Place cherry in center of each pineapple ring. Set aside. immediately bowl, combine remaining ingredients; blend at low speed, scraping bowl occasionally. Pour batter over pineapple slices in pan. Bake at 350 for 23-25 minutes, until toothpick inserted comes out clean. remove from oven and immediately invert onto heatproof platter. Serve warm or cool

6 servings

 

 

 

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