|Canned crushed pineapple||8 Ounce, drained (1/4 Cup Syrup Reserved)|
|Packed dark brown sugar||1⁄3 Cup (5.33 tbs)|
|Flour||1 Cup (16 tbs)|
|Chopped pecans/Walnut||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
1. In a 1 1/2-quart mixing bowl, cream together drained pineapple, brown sugar, and butter. Beat in egg and reserved syrup. Add flour, nuts, baking powder, and salt, stirring only until dry ingredients are moistened. Turn batter into 8 6-ounce custard cups lined with cupcake papers.
2. Arrange 4 custard cups on a round baking tray. Microwave, uncovered, at Cook Cycle 1 (power level 10) for 7 to 9 1/2 minutes. Repeat procedure with remaining 4 custard cups. Let muffins stand 5 minutes before serving.