Pineapple-orange Muffins
| 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 | Egg, beaten | |
| 2 | t | Orange peel, grated |
| 2 | c | All-purpose flour |
| 1 | T | Double-acting baking powder |
| 1/4 | t | Salt |
| 1/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 153
Calories From Fat: 42
Total Fat: 4.7g
Cholesterol: 16.7mg
Sodium: 235.1mg
Potassium: 78.7mg
Carbohydrates: 24.5g
Fiber: <1g
Sugar: 8.1g
Protein: 3.3g