Title: Sour Cream Pineapple Muffins
Categories: Muffins Baking Snack Holiday Vegetarian
Yield: 12 Servings
| 8 | oz | Crushed pineapple |
| 2 | tb | Orange marmalade, * see note |
| 1 | c | Oats |
| 1/2 | c | Sour cream |
| 1/3 | c | Vegetable shortening |
| 1/3 | c | Packed brown sugar |
| 1 | lg | Egg |
| 1 1/3 | c | All-purpose flour |
| 1 | ts | Double-acting baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
* Substitute apricot jam for the marmalade if preferred. 1. Combine
undrained pineapple, marmalade, oats and sour cream. Let stand 10-15
minutes. 2. Cream together the shortening and brown sugar. Blend in the
beaten egg. 3. Sift together the flour, baking powder, baking soda and
salt. Blend the three mixtures together. 4. Place in large greased muffin
pans. Bake at 400 degrees for about 23-27 minutes. Recipe by: Jo Anne
Merrill