ORANGE PINEAPPLE MUFFINS

1/4 cup pecans, finely chopped
1/4 cup brown sugar, firmly packed
2 cups all-purpose flour
1/3 cup sugar
2 1/2 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
6 Tbsp. cold butter or margarine
1/2 cup golden raisins
8 oz. crushed pineapple in juice, undrained
1/3 cup freshly squeezed Sunkist orange juice
1 Tbsp. Sunkist orange grated peel
1 egg

Preheat oven to 400 degrees F. Lightly grease or line with paper 12 (2-1/2 inch) muffin cups. In small bowl, combine pecans and brown sugar; set aside.

In large bowl, stir together flour, sugar, baking powder, salt and cinnamon. With two knives, or pastry blender, cut in butter until mixture resembles fine crumbs. Stir in raisins.

In small mixing bowl, combine pineapple, orange juice and peel, and egg. Stir until blended, then add to flour mixture. Stir just until moistened.

Spoon evenly into prepared muffin pans. Sprinkle with reserved pecan mixture.

Bake for 20 to 25 minutes, or until golden brown. (A wooden toothpick inserted in center will come out clean.) Cool on wire rack 10 minutes. Freezes well.

Makes 12
Source: Sunkist