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Pineapple Muffins

To two well-beaten eggs add gradually one teacup of sweet milk and one-third cup of melted butter. Thicken this with one (sifted) quart of flour in which has been mixed three teaspoons of baking-powder, a heaping tablespoon of sugar, and teaspoon of salt. When thoroughly beaten add one cup of grated pineapple and bake until quite done (which will be in about half an hour) in hot, greased muffinrings. Fill the muffin rings a little more than half full.