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