• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Pineapple Lemon Muffins

  • Recipe Submitted by on

Category: Breads, Quick Breads, Fruit

 Ingredients List

  • 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.

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