• 2 cups flour 
• 1 teaspoon baking soda 
• 1/4 teaspoon salt 
• 1/2 cup sugar 
• 3 1/3 ounces butter; melted 
• 1 cup chopped crystallized ginger 
• 2 eggs lightly beaten 
• 8 ounce can of unsweetened crushed pineapple 

Preheat oven to 400 F. 
Grease a 12 holed muffin pan. 
Sift together flour, baking soda and salt. 
Stir in sugar and chopped ginger. 
Stir melted butter, eggs and pineapple (including juice) into dry mix, 
mixing until ingredients are just combined - do not over mix. 
Divide mixture into muffin pan. 
Bake for 15 - 18 minutes until golden. 
Leave muffins in tin for 10 minutes before transferring to a wire  
rack to cool.