2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. brown sugar
1 egg, well beaten
1 (8 oz.) sour cream
1 (8 oz.) crushed pineapple, not drained
1/3 c. melted shortening
1/2 c. chopped pecans

Combine first 5 ingredients in large bowl. Stir well. Combine next 4. Make a well in center of dry mixture. Add pineapple mixture and stir until moistened. Stir in nuts. Spoon into greased muffin pans, filling two thirds full. Bake 400 degrees for 25 minutes. Yields 18 muffins.