*  Exported from  MasterCook II  *
 
                          Pineapple Lemon Muffins
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 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
 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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