1/2 c. butter
1 c. sugar
2 eggs
1/2 c. pineapple juice
2 1/4 c. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 c. nuts, chopped
1 1/2 c. crushed pineapple, slightly drained

Cream butter and sugar. Add eggs. Blend dry ingredients and add alternately with juice. Fold in nuts and pineapple.

Fill muffin tins (greased) 3/4 full. Bake at 350 degrees for 20-25 minutes.