The American Country Inn and Bed & Breakfast Cookbook Volume Two, 1990
30 minutes — 5 dozen muffins | |||||||||||||||||||||||||||||||||||
Ingredients
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InstructionsGreased muffin cups. In a large bowl combine the flour, sugar, serial, baking soda, salt, cinnamon, and allspice. Add the eggs, buttermilk, oil, and pineapple. Pour batter into muffin tins. Bake in a 400° oven for 15 to 20 minutes. |
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NotesBatter keeps for 6 weeks in the refrigerator. |