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1 (8-1/2oz) can crushed pineapple
3/4 cup milk (or enough to equal 1 cup with the pineapple juice)
1 egg, beaten
2 tsp. orange zest, grated orange peel
2 cups flour
1 tbl. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg, optional
1/4 cup sugar
1/4 cup margarine, melted
Preheat the oven to 400 degrees.
Drain the pineapple, reserving juice. Place juice into a measuring cup,add enough milk to equal one cup. Combine with the orange peel and beaten egg. Sift the flour, sugar, baking powder, salt and nutmeg. Blend the juice and milk mixture into dry ingredients, alternating with the melted margarine. Mix until just blended, do not overmix. Stir in the drained pineapple. Pour into lightly greased muffin tins. Bake for 18 to 22 minutes, or until golden brown.
3/4 cup milk (or enough to equal 1 cup with the pineapple juice)
1 egg, beaten
2 tsp. orange zest, grated orange peel
2 cups flour
1 tbl. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg, optional
1/4 cup sugar
1/4 cup margarine, melted
Preheat the oven to 400 degrees.
Drain the pineapple, reserving juice. Place juice into a measuring cup,add enough milk to equal one cup. Combine with the orange peel and beaten egg. Sift the flour, sugar, baking powder, salt and nutmeg. Blend the juice and milk mixture into dry ingredients, alternating with the melted margarine. Mix until just blended, do not overmix. Stir in the drained pineapple. Pour into lightly greased muffin tins. Bake for 18 to 22 minutes, or until golden brown.