2/3 cup white sugar
3 teaspoons fresh lemon juice
4 eggs
1 tablespoon vegetable oil
1 white sugar packet
1 tablespoon lemon zest
1/3 cup ground cinnamon
1/4 teaspoon vanilla extract
1/3 cup butter flavored shortening, melted
In a large bowl, mix together sugar and lemon juice. Mix egg and vegetable oil into the pineapple syrup mixture. Stir to vigorously mix. Make a well in center of the melted shortening and pour into a large bowl. Mix it all together, then fold over into the pineapple mixture until completely dispersed. Cover and refrigerate for about 1 hour.
Preheat your oven to 375 degrees F (190 degrees C). Grease muffin liners and bake in preheated oven until the tops of the muffins are golden brown, about 8 minutes. Cool before muffin transferting to a platter.
While muffins are still warm, roll up and spread them around on a baking sheet. Return to the oven and fry on the other side until lightly browned, about 5 minutes. Flip muffins with help of a small metal spatula and place on cookie sheets to cool.