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.
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4 comments:
Oooh! Thanks! I am heading to the grocer soon to pick up a fresh orange. I will try some coconut in this one to see how it turns out. I love to experiment. It's hard to mess up a muffin packed with fruit.
Thanks again.
So how did your muffins turn out? You're right, anytime there's fruit involved, it's got to be good.
Uh, not for G who claims to not like fruit pies except for fresh strawberry and also doesn't like fruits with her chocolate. Strange puppy. ;>
What?!?! Bumbleberry pies are delish, especially a la mode.
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