NATURALLY SWEET PINEAPPLE MUFFINS

"You'll be amazed at how sweet these muffins taste with just pineapple juice as a sweetener."

1/2 cup margarine
3 eggs
1 (20 ounce) can crushed pineapple, in natural juice
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda

Preheat oven to 350 degrees F. Grease or paper line 12 muffin pan cups.

In a large bowl, mash the margarine with the back of a fork. Beat in the eggs; set aside.

Thoroughly drain the crushed pineapple, being careful to reserve the drained juice. Add 1 cup of pineapple juice to the margarine-egg mixture; set aside.

In a medium-size bowl, combine the flour, baking powder, and baking soda. Pour the flour mixture into the egg mixture. Fold in the drained pineapple.

Bake at 350 degrees for about 25 minutes.

Makes 12 muffins
Source: The Creative Lunchbox by Ellen Klavan