1 (8 1/2 oz.) can crushed pineapple
1 c. rolled oats, uncooked
1/2 c. sour cream
1/3 c. shortening
1/3 c. brown sugar, packed
1 tsp. grated orange peel
1 egg, beaten
1 tsp. baking powder
1 tsp. baking soda
1 1/4 c. sifted flour

Combine undrained pineapple, oats and sour cream. Let stand 15 minutes. Cream shortening, sugar and orange peel thoroughly. Beat in egg. Resift flour with baking powder, baking soda and salt. Add to creamed mixture alternately with pineapple mixture. Spoon into greased large muffin cups. Bake in 400 degree oven for about 25 minutes. Makes 18 muffins.