Makes 18 medium size muffins
• 1 can (8 oz.) crushed pineapple
• 1 cup old fashioned or quick oats
• 1/2 cup sour cream - regular of light
• 1 1/4 cups flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. salt
• 1/2 cup finely chopped pecans
• 1/3 cup solid vegetable shortening
• 1/3 light brown sugar
• 1 egg, beaten
• 1 tsp. lemon juice

Preparation -
In a small mixing bowl, combine the crushed pineapple (undrained), oats and sour cream. Set aside for 15 minutes. Prepare the muffin pans for 18 muffins - grease the muffin pans or line them with paper liners and spray lightly with non-stick cooking spray; set aside. Combine the dry ingredients - flour, baking powder, baking soda, salt, and chopped pecans in a bowl; mix well and set aside.

After the pineapple mixture has set for about 15 minutes...
In a large mixing bowl, cream the shortening and brown sugar together. Add the beaten egg and lemon juice. Add the pineapple mixture, beating at low speed. Stir in the dry ingredients, just until moistened. Spoon into the prepared muffin pans. Bakein a preheated oven at 400º for 16 to 18 minutes or until the muffins are golden brown and the tops spring back when touched lightly in the center.

Quilted Bread Basket This quilted cotton bread basket keeps bread, rolls, buns and biscuits warm.