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Sour Cream Pineapple Muffins
1 (8oz) can crushed pineapples
2 tbsp. orange marmalade
1 cup oats
1/2 cup sour cream
1/3 cup vegetable shortening
1/3 cup brown sugar, packed
1 egg
1-1/3 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Preheat the oven to 400 degrees.
Combine the undrained pineapple, marmalade, oats and sour cream.
Let sit for 10 to 15 minutes. In another bowl, cream
together the shortening and
brown sugar. Blend in the beaten egg. In another bowl, sift
the flour, baking
powder, baking soda and salt. Blend the three mixtures together.
Place in large greased muffin pans. Bake for about 23-27 minutes.
   
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