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Pineapple Tamale Muffins
6 cups Maseca for tamales
1 cup corn oil
1 1/2 teaspoons baking powder
5 cups granulated sugar
2 cups pineapple juice (using juice from pineapple cans)
2 (15 ounce) cans pineapple tidbits with juice
With an electric mixer, blend the Maseca, corn oil, sugar, baking powder and pineapple juice thoroughly. Fill 4-inch muffin molds half full of batter. Add five pineapple tidbits into each mold and fill the rest with the batter.
Bake for 20 minutes at 350 degrees F.
