Pineapple Orange Muffins
Serving Size : 12
Ingredients for prepare Pineapple Orange Muffins
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | cup | crushed pineapple - 8-1/2 ounce can |
| 3/4 | cup | milk - * see note |
| 1 | large | egg - beaten |
| 2 | teaspoons | orange peel - grated |
| 2 | cups | all-purpose flour |
| 1 | tablespoon | double-acting baking powder |
| 1/4 | teaspoon | salt |
| 1/4 | teaspoon | ground nutmeg - optional |
| 1/4 | cup | sugar |
| 1/4 | cup | margarine - melted |
recipe Pineapple Orange Muffins
* Approximate amount of milk. Drain pineapple, reserving
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juice. Place juice into a measuring cup, adding milk to equal one cup. Combine with
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the orange peel and beaten egg. Sift together in large bowl flour, sugar, baking powder, salt and
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nutmeg. Blend juice-milk mixture into dry ingredients, alternating with melted margarine. Mix until just blended;
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do not overmix. Stir in drained pineapple. Pour into lightly greased muffin tins. Bake in
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preheated 400-degree oven for 18-22 minutes, or until golden brown. Yield: 12 muffins.
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