Pineapple-orange muffins

Yield: 12 servings

Measure Ingredient
1 cup Crushed pineapple -- 8-1/2
\N ounce Can
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 Salt
¼ teaspoon Ground nutmeg -- optional
¼ cup Sugar
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

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