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Pineapple-Orange Muffins Recipe By : Jo Anne Merrill Yield: 12 muffins
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
* Approximate amount of milk.
Drain pineapple, reserving juice. Place juice into a measuring cup, adding milk to equal one cup. Combine with the 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.
NOTES : Try adding 1/4 cup of toasted coconut to the batter for a delicious variation.
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