| 1 | In a large bowl, mash the margarine with the back of a fork. |
| 2 | Beat in the eggs. |
| 3 | Thoroughly drain the crushed pineapple, being careful to reserve the drained juice. |
| 4 | Add 1 cup of pineapple juice to the margarine-egg mixture. |
| 5 | In a medium size bowl, combine the flour, baking powder, and baking soda. |
| 6 | Pour the flour mixture into the egg mixture. |
| 7 | Fold in the drained pineapple. |
| 8 | Pour this batter into 12 greased or lined muffin tins. |
| 9 | Bake at 350f for about 25 minutes. |
