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Pineapple & Brown Sugar Muffins   1 cup soymilk 1 egg 1/4 cup vegetable oil 1/2 cup brown sugar 1 teaspoon cinnamon 1 cup undrained crushed pineapple 1/2 teaspoon salt 1-3/4 cups Glad Flour or gluten-free all-purpose flour 4 teaspoons baking powder 3/4 teaspoon xanthan or guar gum   In a medium-sized bowl combine the soymilk, egg, oil, sugar, cinnamon, pineapple and salt. Beat well. Add the gluten-free flour, baking powder and xanthan or guar gum. Beat again until the batter is creamy but with lots of tiny pineapple bits.   Generously oil a dozen muffin cups. Divide the batter evenly between the cups. The cups will be about 3/4's of the way full. Bake the muffins at 400° for about 25 minutes. The muffins should be well risen and golden brown. Remove the muffin tray from the oven. Allow the muffins to cool for 5 to 10 minutes before turning them out onto the counter.   These are great for snacks, as a sweet bread for breakfast, and are great in lunch boxes. I buy canned pineapple in 20-ounce cans and measure out 1-cup from the can to make these muffins with. The remaining pineapple can be turned into a bowl and combined with sliced bananas and perhaps a small can of mandarin oranges. Serve this fruit mixture as a snack later in the day, or as desert after supper.   I find these muffins plenty sweet and delicious all by themselves. If you want to gild the lily however, feel free to frost them with the following glaze:   Powdered Sugar Glaze 1 cup powdered sugar 1 tablespoon melted margarine 2 to 3 teaspoons soymilk 1/2 teaspoon vanilla extract Combine all of the ingredients in a small bowl and beat smooth. Hot muffins can be dipped into the glaze or it can be spooned over top of the muffins. If the glaze isn't quite thin enough then add soymilk or water, no more than 1/4-teaspoon at a time, and beat well after each addition. Continue until the glaze is thinned to your liking.

Proverbs 31:27  She looketh well to the ways of her household, and eateth not the bread of idleness.

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