ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pineapple Breakfast Puffs

Yield 10 servings


  • 1/3 cup shortening
  • 1 cup sugar, divided
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 (8-ounce) can crushed pineapple, undrained
  • 3 tablespoons butter or margarine, melted
  • 1 teaspoon ground cinnamon

How to Make It

  1. Beat shortening and 1/2 cup sugar at medium speed with an electric mixer until creamy. Add egg, beating until blended.

  2. Combine flour, baking powder, and salt. Add to shortening mixture alternately with pineapple, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spoon into greased muffin pans, filling two-thirds full.

  3. Bake at 350° for 25 minutes or until golden. Remove from pans immediately, and brush with melted butter. Stir together remaining 1/2 cup sugar and ground cinnamon; sprinkle over muffins. Serve hot.