Recipe - Pineapple Lemon Muffins

One half cup Brown Sugar; Packed
1 teaspoon Lemon Peel; Grated
1/8 teaspoon Nutmeg; Ground
3 tablespoon Margarine; Melted
1 Three fourths ounce Pineapple; Crushed, Drained
8 Maraschino Cherries; Halved
2 cup Whole Wheat Flour
One fourth cup Sugar
3 teaspoon Baking Powder
One half teaspoon Salt
1/8 teaspoon Nutmeg
1 Egg; Large, Beaten
1 cup Skim Milk
3 tablespoon Vegetable Oil

Combine the brown sugar, lemon peel, the first 1/8 teaspoon 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.

From "Make Mine Healthy" by Mimi Morgan.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins2.zip