8 1/4 oz. can crushed pineapple
2 c. all-purpose flour, sifted
1/4 c. sugar
1 tbsp. baking powder
1/4 tsp. salt
1/4 tsp. ground nutmeg
1 egg
1 c. milk
1 tsp. grated orange rind
1/4 c. real butter, melted

Drain pineapple, pressing against sides to remove moisture. Sift together flour, sugar, baking powder, salt and nutmeg. Beat together milk and egg. Stir in pineapple and orange rind. Blend into dry ingredients by hand, along with melted butter, mixing as little as possible until all particles are moistened. Spoon into lightly greased muffin pan. Bake in a preheated 400 degree oven 20 to 25 minutes, until golden. Remove to wire rack to cool 5 minutes before removing from pan. Serve warm. "So good - may be made ahead and reheated wrapped in foil."