Ingredients
1. Unbleached flour (2 1/2c)
2. baking powder (4tsp)
3. sliced green onion (1/2c)
4. Chinese plum sauce (1small jar)
5. Pineapple tidbits, well drained (1c reserve ½ cup of the liquid to add to the buttermilk.)
6. sliced water chestnuts, chopped and drained (3/4c)
7. fresh ground ginger (1 1/2tsp)
8. melted butter (3tbsp)
9. eggs (2)
10. pineapple juice (1/2c) and enough buttermilk to make (1c)
11. sliced green onions (1/2c)
12. cooked white rice, cooled (2/3c)
13. salt (1tsp)
14. soda (1/2tsp)
15. baking powder (4tsp)
16. sugar (2tbsp)

Method of preparation:-
1. Take a bowl, mix flour, baking powder, sugar, salt and soda in it. Mix sliced green onions and cooked white rice in it.

2. Take another bowl, beat eggs, melted butter, reserved pineapple juice with buttermilk and ground ginger in it. Then add pineapple chunks and chopped water chestnuts in it and mix them.

3. Take the bowl of dry ingredients, make a well in the center and then quickly add the mixture of moist ingredients. Mix both the mixtures for about 10 seconds to form a lumpy batter.

4. Take muffin tins, grease them and then fill the 2/3 of lumpy batter in them with spoon. Spread the plum sauce on top of each muffin. Place the muffins in oven and bake them for about 15 to 20 minutes at 400 degrees F.

Number of servings – 16