1/2 cup butter, softened
2 eggs, beaten
1 1/2 cups white sugar
2 teaspoons baking soda
1 teaspoon salt
1 cup semisweet chocolate chips
2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
1 cup diced celery
1 cup chopped almonds
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, beat together butter, eggs, sugar, baking soda and salt. Stir into meringue.
Place one muffin on each cookie sheet.
Bake in preheated oven for 5 minutes. Remove muffins from pans and place on wire rack to cool completely.
Chop crushed pineapple into small pieces. Stir in celery, almonds and crushed pineapple. Cover and refrigerate until cool.