Pineapple Lemon Muffins Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Brown Sugar, Packed
1 tsp: Lemon Peel, Grated
1/8 tsp: Nutmeg, Ground
3 tbsp: Margarine, Melted
1 3/4 ounce: Pineapple, Crushed, Drained
8: 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: Egg, Large, Beaten
1 cup: Skim Milk,
3 tbsp: Vegetable Oil,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp