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

Combine undrained pineapple, oats and sour cream; let stand 15 minutes. Cream shortening, sugar and peel together thoroughly; stir in egg. Sift flour with baking powder, soda and salt; add to creamed mixture alternately with oat mixture. Bake in well-greased large muffin pans in 400 degree oven about 25 minutes. Makes 1 dozen large muffins.