Pineapple Lemon Muffins
Serving Size : 4
Ingredients for prepare Pineapple Lemon Muffins
:
| Amount | Measure | Ingredient - Preparation Method |
| 1/2 | cup | brown sugar - packed |
| 1 | teaspoon | lemon peel - grated |
| 1/8 | teaspoon | nutmeg - ground |
| 3 | tablespoons | margarine - melted |
| 1 3/4 | ounces | pineapple; crushed - drained |
| 8 | | maraschino cherries - halved |
| 2 | cups | whole wheat flour |
| 1/4 | cup | sugar |
| 3 | teaspoons | baking powder |
| 1/2 | teaspoon | salt |
| 1/8 | teaspoon | nutmeg |
| 1 | | egg; large - beaten |
| 1 | cup | skim milk |
| 3 | tablespoons | vegetable oil |
recipe Pineapple Lemon Muffins
Combine the brown sugar, lemon peel, the
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first 1/8 ts nutmeg and the melted shortening. Divide the mixture evenly among 16 greased muffin
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cups. Place a spoonful of the drained canned pineapple and a cherry half in the bottom of each cup.
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In a mixing bowl, combine the flour, sugar, baking powder, salt and remaining nutmeg. Make a well in
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the center of the mixture and add the egg, milk and oil which have been blended well
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before adding. Add all at once to the dry ingredients and stir until
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just moistened and no streaks remain. Spoon into the prepared muffin cups
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and bake in a 375 degree F. oven for 18 to 20 minutes or until done. Remove from the oven
Pineapple Lemon Muffins
and immediately invert the muffins onto a wire rack to cool. By DR0983@aol.com
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on Apr 10, 1997
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