Instructions: * Approximate amount of milk.

Drain pineapple, reserving juice. Place juice into a measuring cup, adding milk to equal one cup. Combine with the orange peel and beaten egg.

Sift together in large bowl flour, sugar, baking powder, salt and nutmeg. Blend juice-milk mixture into dry ingredients, alternating with melted margarine. Mix until just blended; do not overmix.

Stir in drained pineapple. Pour into lightly greased muffin tins.

Bake in preheated 400-degree oven for 18-22 minutes, or until golden brown.

Yield: 12 muffins.

NOTES : Try adding 1/4 cup of toasted coconut to the batter for a delicious variation.

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