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Pineapple lemon muffins
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| Artist: |
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| Categories: |
Bakery, Breads, Fruits, Lemon, Muffins & Biscuits |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Brown Sugar, Packed | | 1
| tsp | Lemon Peel, Grated | | 1/8
| tsp | Nutmeg, Ground | | 3
| tbsp | Margarine, Melted | | 1 3/4
| oz | Pineapple, Crushed, Drained | | 8
| each | Maraschino Cherries, Halved | | 2
| cup | Whole Wheat Flour | | 1/4
| cup | Sugar | | 3
| tsp | Baking Powder | | 1/2
| tsp | Salt | | 1/8
| tsp | Nutmeg | | 1
| each | Egg, Large, Beaten | | 1
| cup | Skim Milk | | 3
| tbsp | Vegetable Oil |
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Procedures:
| 1 | Combine the brown sugar, lemon peel, the first 1/8 ts nutmeg and the melted shortening. | | 2 | Divide the mixture evenly among 16 greased muffin cups. | | 3 | Place a spoonful of the drained canned pineapple and a cherry half in the bottom of each cup. | | 4 | In a mixing bowl, combine the flour, sugar, baking powder, salt and remaining nutmeg. | | 5 | Make a well in the center of the mixture and add the egg, milk and oil which have been blended well before adding. | | 6 | Add all at once to the dry ingredients and stir until just moistened and no streaks remain. | | 7 | Spoon into the prepared muffin cups and bake in a 375 °F. | | 8 | Oven for 18 to 20 minutes or until done. | | 9 | Remove from the oven and immediately invert the muffins onto a wire rack to cool. |
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