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.
Southwestern Bread Recipes
Mexican Bread Recipes