1 (8 1/2 oz.) can crushed pineapple, undrained
About 1/2 c. milk
1 egg, beaten
1 3/4 c. Quick Bread Mix (see recipe)
3 tbsp. sugar
1 1/2 tsp. grated orange rind

Drain pineapple, reserving juice. Add milk to juice to equal 3/4 cup. Add egg to milk mixture; set aside. Combine Quick Bread Mix, sugar, and orange rind in a medium bowl; make a well in center of mixture. Add milk mixture and pineapple to dry ingredients, stirring just until moistened. Spoon batter into greased muffin pans, filling 2/3 full. Bake at 400 degrees for 25 minutes. Yield: 1 dozen.