Pineapple Tamale Muffin recipe

6 cups Maseca for Tamales
1 cup Maizete corn oil
1 1/2 tsp. Baking powder
5 cups Sugar
2 cups Pineapple juice
2 cans Pineapple tidbits w/juice (15 oz. ea.)

With an electric mixer, blend the Maseca, Maizete corn oil, sugar,baking powder and the pineapple juice to obtain a consistent mixture. Pour the mixture to half level in each 4-inch muffin mold. Add five pineapple tidbits into each mold and fill the rest with the mixture. Bake for 20 minutes at 350* F.