Cherry Nut Muffins

by Carol Ann

2 cups All Purpose Flour
2 tsp Baking Powder
¼ cup Granulated Sugar
½ cup Light Brown Sugar
½ tsp Table Salt
¼ tsp Ground Nutmeg
¾ cups Milk
½ cup Dole Pineapple Juice
½ cup Crisco Oil
1 large Egg; beaten
1 cup Cherry Crasins
1 tsp Lemon Rind, finely grated
½ cup Walnuts, chopped small

In large bowl, combine flour, baking powder, sugars, salt, and nutmeg; stir to mix well. In separate bowl, whisk milk and pineapple juice, until well blended. Add oil and egg; whisk well after each addition. Slowly add wet mixture into the flour mixture, stirring by hand until just moistened. Batter will be lumpy. Fold in Cherry Craisins and chopped nuts.

Pour ½ cup of batter into prepared muffin tin, and bake in a 400º oven for 18-20 minutes, until golden brown. To test: Insert wooden toothpick into the center of a muffin. If the toothpick comes out clean, muffins are done. Remove from oven and cool for 5 minutes, or until muffins come out of muffin tin easily. Transfer to wire rack to cool.

12 muffins