1 (20 oz.) can pineapple tidbits
1/3 c. butter, softened
1/2 c. sugar
1/4 c. brown sugar, packed
2 eggs
1 1/3 c. flour
1 1/3 c. quick-cooking rolled oats
2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground nutmeg

Drain pineapple, cream butter and sugars until light and fluffy. Beat in eggs, then pineapple. Combine remaining ingredients, add to pineapple mixture. Stir until just blended. Spoon batter into greased muffin tins. Bake in preheated 375 degree oven for 20 minutes. Makes 12 muffins.