Title: Pineapple Lemon Muffins
Categories: Bread Fruit Muffins
Yield: 4 Servings
| 1/2 | c | Brown Sugar; Packed |
| 1 | ts | 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 |
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.