Ingredients:

• 1/4 Cup Butter Alternative
• 2/3 Cup Packed Brown Sugar (I used dark)
• 1 Cup Chopped Pineapple
• 1 1/3 Cup All-Purpose Flour
• 1 Cup Sugar
• 1/3 Cup Vegetable Shortening
• 3/4 Cup rice or soymilk
• 1 1/2 Teaspoons Baking Powder
• 1/2 Teaspoon Salt
• 1 Teaspoon Vanilla Extract
• 1 Teaspoon Fresh Lemon Zest
• 1 Egg
• 6 Maraschino Cherries

Preheat oven to 350 degrees. Melt butter in a small pan. Add brown sugar to melted butter and stir to dissolve, remove from heat. Using a large muffin tin (6 muffins, 3 1/2″ wide openings), distribute butter mixture evenly in each muffin opening. Place 1-2 tablespoons of pineapple in each opening, followed by a cherry pushed down into the center.

Beat remaining ingredients with an electric mix, scraping down the bowl as needed. Beat on high speed for 3 minutes. Pour batter evenly in each muffin opening. Bake 30-35 minutes or until toothpick inserted in the center comes our clean. Turn upside down onto a cookie sheet immediately. Allow to cool for 15 minutes before serving.

	27-04-2007 12:10
	I trialed the all-purpose baking mix from gluten-free essentials (http://www.gfessentials.com) in place of the flour, and it worked great! Pamela's will probably work very well also.

L.P.

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