1 can crushed pineapple (reserve juice and add water to make 3/4 c. liquid)
2 c. flour
1 1/4 c. sugar
1 tsp. baking powder
1 tsp. salt
2 eggs
1/2 c. chopped macadamia nuts (or pecans)
1/8 tsp. ginger
1/2 c. butter

Cream butter and sugar. Mix eggs, juice and add to butter mixture. Mix dry ingredients, make a well and add liquid mixture to dry ingredients and stir or mix in mixer.

Add drained pineapple and nuts, pour into cup, fill muffin tins 2/3 full. Bake at 400 degrees for 25 minutes.