Saturday, March 31, 2007

Pineapple Orange Muffins

For Rosie:

1 cup crushed pineapple (8.5 oz can)
3/4 cup milk, approximately
1 large egg, beaten
2 tsp. orange peel, grated
2 cups all-purpose flour
1 Tbsp. double acting baking powder
1/4 tsp. ground nutmeg (optional)
1/4 cup sugar
1/4 cup margarine, melted

Drain pineapple, reserving juice. Place juice into a measuring cup, adding milk to equal one cup. Combined with 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.