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Pineapple Corn Muffins

From THE INN AT ROSE HALL
1 1/4 cups all-purpose flour
1 cup cornmeal
1 T baking powder
1 tsp. salt
1/2 cup granulated sugar
1 cup milk
1/4 cup vegetable oil
2 eggs, lightly beaten
2 cups crushed pineapple

Preheat oven to 400 degrees
Yields: 12 muffins
In a medium size mixing bowl, sift together all of the dry ingredients. Stir in the milk, oil, and eggs until just moist. Stir in the pineapple (drained) Last.
Fill greased muffin cups to the top and bake for 25 minutes or until lightly brown.
Cool for 10 minutes on a wire rack.