• 1¾ cups flour
  • ½ teaspoon salt
  • 3 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 6 tablespoons sugar or white corn syrup
  • ¾ cup milk
  • 1 egg
  • 4 tablespoons melted shortening
  • 1 teaspoon vanilla
  • ½ cup diced crystallized pineapple
  • ½ cup diced dates
  • ¼ cup broken pecans


Preheat oven to 325º.

Sift flour with salt, baking powder, cinnamon, and sugar or syrup. Add milk, beaten egg, and vanilla, then add melted shortening; stir until all the ingredients are blended but not too smooth. Add pineapple, dates, and nuts. Fill greased muffin tin ⅔ full. Bake for 15 minutes, then sprinkle muffins lightly with sugar. Finish baking 10 more minutes. These are nice served piping hot with afternoon tea.

This recipe appeared in Welcome to Our State’s Christmas Kitchen. Recipe by Mary Vanstory Elzemeyer, Greensboro, 1942. Reprinted from Carol Dare Cookbook.

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