|Canned crushed pineapple||8 Ounce (1 Can)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Butter/Margarine||6 Tablespoon, melted and divided (1/4 Cup Plus 2 Tablespoons)|
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||1 Tablespoon|
|Egg||1 , beaten|
|Milk||3⁄4 Cup (12 tbs)|
Drain pineapple, reserving 1/4 cup juice.
Combine 1/2 cup flour, brown sugar, cinnamon, and 2 tablespoons butter; stir well.
Combine 2 cups flour, sugar, baking powder, and salt in a large bowl; make a well in center of mixture.
Combine egg, milk, remaining 1/4 cup butter, and reserved 1/4 cup pineapple juice; add to dry mixture, stirring just until moistened.
Spoon into greased and floured muffin pans, filling half full.
Spoon pineapple over batter, and sprinkle with cinnamon mixture.
Bake at 375° for 30 minutes.
Remove from pans immediately.