|Canned crushed pineapple||5 Ounce|
|Quick cooking oats||1 Cup (16 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Brown sugar||1⁄3 Cup (5.33 tbs) (Packed)|
|Grated orange peel||1 Teaspoon|
|Egg||1 , beaten|
|Sifted flour||1 1⁄4 Cup (20 tbs)|
|Baking powder||1 Teaspoon|
Combine pineapple, oats and sour cream; let stand for 15 minutes.
Cream shortening, sugar and orange peel together thoroughly; beat in egg.
Sift flour with baking powder, soda and salt.
Add to creamed mixture alternately with oatmeal mixture.
Spoon into well-greased large muffin pans.
Bake at 400 degrees for 25 minutes.