1/2 c. butter, softened
1/2 c. sugar
2 eggs
1 (8 oz.) can crushed pineapple
1 3/4 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1 c. macadamia nuts, chopped
1/4 c. butter, melted
1/2 c. sugar mixed with 1/4 tsp. cinnamon

In large bowl, cream softened butter and sugar until fluffy. Beat in eggs, one at a time, until light and fluffy. Beat in crushed pineapple. Stir together flour, baking powder and salt. Add to butter mixture. Fold in nuts. Stir just enough to moisten. Spoon into paper-lined muffin tins.

Bake in 425 degree oven about 15 minutes or until golden brown. While warm, dip tops into melted butter and then cinnamon sugar. Serve warm. Makes 12.