Pineapple Cherry Muffins - cooking recipe

Ingredients

2 cups self-rising flour
2/3 cup Splenda granular
2/3 cup sugar
1 (20 ounce) can crushed pineapple
1 (10 ounce) jar maraschino cherries, chopped
1 teaspoon pure vanilla extract
1 1/2 teaspoons pure pineapple extract
1 egg, beaten
1/4 cup margarine, melted

Preparation

Mix all dry ingredients in a bowl. Add the crushed pineapple, chopped cherries and the extracts. Add the beaten egg and melted margarine. Mix well. The batter will be very thick. Spray the muffin tins with a vegetable spray. Put the batter in the muffin tins. Sometimes I use 3/4 cup chopped pecans with 3/4 cup Splendor Brown Sugar substitute for a topping. Makes them even more yummy.
Bake at 400 degrees for 20 minutes.