Ingredients
2 cups all-purpose flour2 cups sugar1 teaspoon baking soda1 teaspoon baking powder2 cans (8 ounces each) crushed pineapple, undrained2 eggs1/2 cup canola oil
Preparation
In a large bowl, combine flour, sugar, baking soda and baking powder. In another bowl, mix pineapple, eggs and oil; stir into the dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pans for 10 minutes before removing to wire racks.
