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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Vespe estate in Dallas, Texas in 1991. Ingredients:
1/2 cup butter softened |
1 cup white sugar |
1 egg |
8 ounce can crushed pineapple |
2 cups all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon ground cinnamon |
Directions:
1. Preheat oven to 350.
2. Grease muffin cups or line with paper muffin liners.
3. In large bowl cream together butter and sugar until light and fluffy then add egg and beat well.
4. Stir in pineapple and its juice.
5. In large mixing bowl mix together flour, salt, baking soda, baking powder and cinnamon.
6. Add this mixture to pineapple mixture and stir well then scoop batter into prepared muffin cups.
7. Bake 20 minutes then cool 10 minutes in pans before removing to wire rack to cool completely.
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