Recipe: Pineapple-Orange Muffins

Pineapple-Orange Muffins
Source: rec.food.recipes/Cynthia Acheson
Yield: 12 muffins

1 cup (1 8-1/2 ounce can) crushed pineapple
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.