Pineapple Oatmeal Muffins

1 can (8 ounces) crushed pineapple (undrained)
1 cup uncooked oats
1/2 cup light dairy sour cream
1/3 cup all-vegetable shortening
1/3 cup packed brown sugar
1 teaspoons grated lemon peel
1 egg, beaten
1-1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda


Preheat oven to 400-degrees.
Combine undrained pineapple, oats, and sour cream; let stand 15 minutes.
Cream shortening, brown sugar, and lemon peel thoroughly in a mixer bowl. Beat in egg. Blend in pineapple mixture at low speed. Combine flour, salt, baking powder, and baking soda. Add to pineapple mixture; stir with a spoon just until dry ingredients are moistened.
Spoon batter into 18 greased medium-size muffin cups.
Bake at 400-degrees for 18 minutes or until golden brown.
Recipe makes 18 muffins.

www.bellybytes.com