1 (8 1/2 oz.) can crushed pineapple
3/4 c. milk
1 egg, slightly beaten
1 1/2 tsp. orange rind, grated
2 c. flour, sifted
1/4 c. sugar
1 tbsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1/4 c. butter, melted

Drain pineapple liquid into a measuring cup. Add enough milk to make 1 cup. Combine with egg and orange rind. In separate bowl, sift together flour, sugar, baking powder, salt and nutmeg. Blend milk mixture into dry ingredients along with the melted butter. Stir only until batter is blended. Stir in crushed pineapple. Spoon into lightly buttered muffin pans. Bake at 400 degrees for 20 minutes or until golden and set. Cool slightly. Remove from pan and serve warm.