Recipes from Mexico :: Mexican Tortillas and Breads
6 c. Maseca for tamales 1 c. corn oil 1 1/2 tsp. baking powder 5 c. sugar 2 c. pineapple juice (using juice from pineapple cans) 2 (15 ounce) cans pineapple tidbits with juice With an electric mixer, blend the Maseca, corn oil, sugar, baking powder and pineapple juice thoroughly. Fill 4-in. muffin molds half full of batter. Add five pineapple tidbits into each mold and fill the rest with the batter. Bake for 20 mins. at 350 degrees fahrenheit.
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