PINEAPPLE MAKE AHEAD MUFFINS

2 cups flour
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
1/4 tsp salt
2/3 cup shortening
1/2 cup brown sugar; packed
2 eggs
1/2 cup sour cream
1/2 cup milk
1 (8 1/4 oz) can crushed pineapple, drained

Mix flour, baking soda, cinnamon, nutmeg, cloves, and salt together; set aside.

In mixer bowl, beat shortening and brown sugar until fluffy. Beat in eggs, sour cream, and milk. Stir in flour mixture. Fold in pineapple. Store in airtight container in refrigerator, up to 2 days.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F.

Before baking, DO NOT STIR BATTER. Fill greased muffin cups 2/3 full.

Bake in 350 degrees F oven for 25-30 minutes.

Makes 12 muffins
Adapted from unknown source