Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Butter -- softened 1 c Well-drained crushed
3 lg Eggs Pineapple -- (from 20-oz
1 c Unsweetened pineapple juice Can)
(drained from 20-oz can of -
Crushed -- pineapple) 1 8 oz pkg
1 ts Lemon juice 1/2 c Ground pecans
2 1/2 c Unbleached white flour TOPPING-----
1 ts Baking soda Cream cheese -- softened
2 ts Baking powder

Beat together butter, eggs, pineapple juice, and lemon juice. Add
flour, baking soda, and baking powder. Beat well. Stir in crushed
pineapple. Spoon batter into oiled and floured muffin tins. Bake at
350~ for 20 minutes or until lightly browned. Cool on wire racks.
Frost with cream cheese and sprinkle liberally with ground nuts.
Yield: 14 muffins.

Per muffin: Calories 209; fat 11.1 g; cholesterol 65 mg;
carbohydrate 23.4 g; fiber 1.2 g; protein 4.3 g; sodium 228 mg;
potassium 103 mg; calcium 67 mg.

Marjorie's note: These muffins are delicious without the topping.

Per muffin without topping: Calories 176; fat 7.8 g; cholesterol 63
mg; carbohydrate 22.6 g; fiber 0.9 g; protein 3.9 g; sodium 222 mg;
potassium 85 mg; calcium 64 mg.

Typed for you by Marjorie Scofield 9/14/95

Recipe By : from Joyce Brotherton 8/95

From: Marjorie Scofield Date: 09-15-95 (15:21) (160)
Fido: Recipes

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