Hawaiian Pineapple Muffins (Mixer Method)

Measure into small bowl:

• ¾ cup warm water

Sprinkle and dissolve:

• 1 package active dry yeast

Grease pan.

Measure into medium mixer bowl:

• ½ cup instant mashed potatoes
• ¼ cup hot water

Mix well.

Add into mashed potatoes:

• 2 cups all purpose flour
• ½ cup soft shortening
• ¾ cup sugar
• ¾ tsp. salt
• 1 egg and add dissolved yeast

Beat on low speed for 1 minute. Beat 2 minutes on medium speed.

Add and blend in:

• ¼ cup crushed pineapple (drained)

Spoon into greased muffin cups to ½ full. Let rise in warm place until batter reaches top of muffin cups about (30 to 40 minutes) or in warm oven, about (100 degrees). Just before baking, spoon ¼ tsp. pineapple marmalade on top of each muffin. Bake until golden brown. (Any other jam or jelly may be used.) Do not over beat. Bake at 375 degrees for 18 to 20 minutes. Makes 1½ doz.