Title: Pineapple Make Ahead Muffins **
Categories: Muffins Fruit Make
Yield: 12 Servings
| 2 | c | Flour |
| 1 | ts | Baking soda |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 1/8 | ts | Ground cloves |
| 1/4 | ts | Salt |
| 2/3 | c | Shortening |
| 1/2 | c | Brown sugar; packed |
| 2 | | Eggs |
| 1/2 | c | Sour cream |
| 1/2 | c | Milk |
| 8 1/4 | oz | Crushed pineapple; drained |
Mix first 6 ingredients. 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. Before baking, DO NOT STIR BATTER. Fill greased muffin cups 2/3 full.
Bake in 350~ oven for 25-30 minutes.