| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
12 |
Servings |
INGREDIENTS
| 1 |
c |
Crushed pineapple — 8-1/2 |
|
oz |
Can |
| 3/4 |
c |
Milk — * see note |
| 1 |
lg |
Egg — beaten |
| 2 |
ts |
Orange peel — grated |
| 2 |
c |
All-purpose flour |
| 1 |
tb |
Double-acting baking powder |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ground nutmeg — optional |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Margarine — melted |
INSTRUCTIONS
* 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.
Yield: 12 muffins.
Recipe By : Jo Anne Merrill
From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Mon, 21 Mar 94 16:05:59 Est
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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