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.
