Pineapple Lemon Muffins

Pineapple Lemon Muffins

4 Preparation Time :

Categories : Breads Fruits

Muffins

Amount Measure Ingredient -- Preparation Method -- -- --

1/2 Cup Brown Sugar -- Packed

1 Teaspoon Lemon Peel -- Grated

1/8 Teaspoon Nutmeg -- Ground

3 Tablespoons Margarine -- Melted

1 3/4 Ounces Pineapple; Crushed -- Drained

8 Each Maraschino Cherries -- Halved

2 Cups Whole Wheat Flour

1/4 Cup Sugar

3 teaspoons Baking Powder

1/2 teaspoon Salt

1/8 teaspoon Nutmeg

1 each Egg; Large -- Beaten

1 cup Skim Milk

3 tablespoons 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

18 to 20 minutes or until done. Remove from the oven and immediately

invert the muffins onto a wire rack to cool. - - - - - - - - - - - - - - - - - -