Yield: 12 servings
|1 cup||Crushed pineapple -- 8-1/2|
|¾ cup||Milk -- * see note|
|1 large||Egg -- beaten|
|2 teaspoons||Orange peel -- grated|
|2 cups||All-purpose flour|
|1 tablespoon||Double-acting baking powder|
|¼ teaspoon||Ground nutmeg -- optional|
|¼ cup||Margarine -- melted|
* Approximate amount of milk.
Drain pineapple, reserving juice. Place juice into a measuring cup, adding milk to equal one cup. Combine with the orange peel and beaten egg. Sift together in large bowl flour, sugar, baking powder, salt and nutmeg. Blend juice-milk mixture into dry ingredients, alternating with melted margarine. Mix until just blended; do not overmix. Stir in drained pineapple. Pour into lightly greased muffin tins. Bake in preheated 400-degree oven for 18-22 minutes, or until golden brown.
Yield: 12 muffins.
Recipe By : Jo Anne Merrill