Muffins Using Quick Bread Mix Recipe

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Muffins Using Quick Bread Mix Ingredients

1 can crushed pineapple -- * see
1 note
1/2 cup milk -- (about)
1 egg -- beaten
1 3/4 cup quick bread mix
3 tbsp sugar
1 1/2 tsp orange peel -- grated
8 1/2 oz can of crushed pineapple undrained.

A Recipe for
Muffins Using Quick Bread Mix

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Muffins Using Quick Bread Mix Recipe
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This is a recipe for Muffins Using Quick Bread Mix from the recipe cookbook of Recipes-to-go (Bread)

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Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

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Muffins Using Quick Bread Mix

Never eat more than you can lift.
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Muffins Using Quick Bread Mix Directions

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 two-thirds full. Bake at 400 F. for 25 minutes.
Yield: 1 dozen

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Serves: 12

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Muffins Using Quick Bread Mix Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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