Pineapple Cornmeal Muffins
Newsgroup: rec.food.recipes; 07/28/1998
From: Tracy Riggs

Old recipe (40 plus years) and really good!
Source: Mrs. Foy Nichols
Makes 8 to 10 muffins

3/4 cup yellow cornmeal
1 cup sifted flour
3 teaspoons baking powder
2 1/2 Tablespoons sugar
1/4 teaspoon salt
1 egg
2/3 cup pineapple juice
3 Tablespoons shortening, melted
1/2 cup crushed pineapple, drained

Mix and sift dry ingredients. Beat together egg and juice. Stir in flour mix. Stir in shortening and pineapple. Do not overbeat. Fill greased, med. sized muffin pans 2/3 full. Bake at 400 deg. F about 20 to 25 minutes until lightly browned.