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1/3 cup vegetable oil
2 eggs
1 can (8 1/2 oz.) crushed pineapple -- use the juice
1 and 3/4 cups all-purpose flour
1/4 cup cocoa
1/3 cup sugar
3 teaspoons baking powder
1/2 cup macadamia nuts
Preheat oven to 400 degrees and grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches, or line with paper baking cups.
Beat oil, eggs and pineapple togther in a large bowl. Stir in remaining ingredients just until flour is moistened. Divide batter evenly among muffin cups.
Bake 20-25 minutes or until a toothpick comes out clean. Remove muffins from pan while still warm to minimize sticking.
2 eggs
1 can (8 1/2 oz.) crushed pineapple -- use the juice
1 and 3/4 cups all-purpose flour
1/4 cup cocoa
1/3 cup sugar
3 teaspoons baking powder
1/2 cup macadamia nuts
Preheat oven to 400 degrees and grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches, or line with paper baking cups.
Beat oil, eggs and pineapple togther in a large bowl. Stir in remaining ingredients just until flour is moistened. Divide batter evenly among muffin cups.
Bake 20-25 minutes or until a toothpick comes out clean. Remove muffins from pan while still warm to minimize sticking.
