Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 can | Crushed pineapple -- * see |
| \N \N | Note |
| ½ cup | Milk -- (about) |
| 1 \N | Egg -- beaten |
| 1¾ cup | Quick Bread Mix |
| 3 tablespoons | Sugar |
| 1½ teaspoon | Orange peel -- grated |
| 8½ ounce | Can of crushed pineapple undrained. |
Drain pineapple, reserving juice. Add milk to juice to equal ¾ cup. Add egg to milk mixture; set aside. Combine Quick Bread Mix, sugar, and orange rind in a medium bowl; make a well in center of mixture. Add milk mixture and pineapple to dry ingredients, stirring just until moistened. Spoon batter into greased muffin pans, filling two-thirds full. Bake at 400 F. for 25 minutes.
Yield: 1 dozen
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