Sift together:

2 tsp. baking powder
1 tsp. salt
2/3 c. sugar

Mix and make a well in the center. Add:

1/3 c. cooking oil
2/3 c. milk
1/3 c. crushed pineapple, drained

Mix until all flour is moistened. Do not use mixer. Drop batter into 12 well-greased large muffin cups. Fill only half full. Combine: 2 tbsp. nuts, chopped

Place a teaspoonful on top of each muffin. Bake 20 to 25 minutes until light golden brown at 400 degrees. Remove from pan immediately; serve hot. You can use other jams or jellies.

Yield: 12 large muffins.