| PINEAPPLE OATMEAL MUFFINS |
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Makes 18 muffins1 can (8 ounces) crushed pineapple (undrained) 1 cup uncooked oats 1/2 cup dairy sour cream 1/3 cup CRISCO® all-vegetable shortening or 1/3 CRISCO Stick 1/3 cup packed brown sugar 1 teaspoons grated lemon peel 1 egg, beaten 1-1/4 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda Preheat oven to 400ºF. Combine undrained pineapple, oats, and sour cream; let stand 15 minutes. Cream Crisco, brown sugar, and lemon peel thoroughly in a mixer bowl. Beat in egg. Blend in pineapple mixture at low speed. Combine flour, salt, baking powder, and baking soda. Add to pineapple mixture; stir with a spoon just until dry ingredients are moistened. Spoon batter into 18 greased medium-size muffin cups. Bake at 400ºF for 18 minutes or until golden brown. |
