1 can (8 1/4 oz.) crushed pineapple
2 c. flour
1/4 c. sugar
1 tbsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1 egg
1 c. milk (less 3 tbsp.)
1 tsp. grated orange peel
1/4 c. melted butter
3 tbsp. pineapple juice

Drain pineapple well, reserve 3 tablespoons of juice. Sift together flour, sugar, baking powder, salt and nutmeg. Beat together egg, milk and pineapple juice; stir in pineapple and orange peel. Blend into dry ingredients by hand along with butter, mix as little as possible, only until all particles are moistened. Spoon into lightly greased 3 inch muffin tins. Bake at 400 degrees for 20-25 minutes. Serve warm. Makes 1 dozen muffins.