1 (8 1/4 oz.) can crushed pineapple
Milk
1 1/2 c. pkgd. biscuit mix
3 tbsp. sugar
1 beaten egg
1 tbsp. sugar
1 tbsp. finely shredded orange peel

Drain pineapple, reserving syrup. Add enough milk to syrup to measure 3/4 cup liquid. Combine packaged biscuit mix and the 3 tablespoons sugar. Combine egg, the reserved pineapple liquid and 1/4 cup drained pineapple; add all at once to dry ingredients, stirring just until moistened.

Grease muffin cups or line with paper baking cups; fill 2/3 full. Stir together remaining drained pineapple, 1 tablespoon sugar and orange peel. Spoon about 1 tablespoon pineapple mixture atop batter in each muffin cup. Bake in a 400 degree oven for 20 to 25 minutes or until golden. Makes 8 to 10 muffins. (Kid tested and approved.)