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PINEAPPLE LEMON MUFFINS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Fruits
Amount Measure Ingredient -- Preparation Method
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1/2 c Brown Sugar -- Packed
1 t Lemon Peel -- Grated
1/8 ts Nutmeg -- Ground
3 tb Margarine -- Melted
1 3/4 oz Pineapple -- Crushed, Drained
8 Maraschino Cherries -- Halved
2 c Whole Wheat Flour
1/4 c Sugar
3 ts Baking Powder
1/2 ts Salt
1/8 ts Nutmeg
1 Egg -- Large, Beaten
1 c Skim Milk
3 tb Vegetable Oil
Servings: 4
Combine the brown sugar, lemon peel, the first 1/8 ts
nutmeg and the melted shortening. Divide the mixture
evenly among 16 greased muffin cups. Place a spoonful
of the drained canned pineapple and a cherry half in
the bottom of each cup. In a mixing bowl, combine the
flour, sugar, baking powder, salt and remaining
nutmeg. Make a well in the center of the mixture and
add the egg, milk and oil which have been blended well
before adding. Add all at once to the dry ingredients
and stir until just moistened and no streaks remain.
Spoon into the prepared muffin cups and bake in a 375
degree F. oven for 18 to 20 minutes or until done.
Remove from the oven and immediately invert the
muffins onto a wire rack to cool.
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