1 (9 oz.) can pineapple
2 ripe bananas
1/2 c. sugar
1 egg
1/4 c. milk
2/3 c. Grapenuts
2 c. Bisquick
1 tsp. salt

Mash bananas. Combine sugar, egg, milk; mix well. Add Grapenuts, pineapple, bananas and Bisquick. Mix, add salt. Stir 25 strokes until blended. Grease muffin tins well, fill almost full. Bake in 425 degree oven for 20 minutes. While hot dip tops in glazing.

GLAZING:

1 c. powdered sugar
2 tbsp. pineapple juice