 | | Directions |
- Drain pineapple in a strainer over a bowl to catch the liquid.
- Add enough milk into the pineapple liquid to make 3/4 cup of liquid.
- In a large mixing bowl, combine the biscuit mix and 1/3 cup sugar.
- To this add the pineapple liquid, egg and 1/4 cup of the pineapple.
- Stir just until moist.
- Line muffin tins with paper cup liners and fill each approximately 2/3 full with batter.
- Combine the remaining pineapple, 1 tablespoon of sugar and the orange peel in a small bowl.
- Spoon 1 tablespoon over the batter in each cup.
- Bake at 400° F. for 20-25 minutes.
- Remove from oven and allow to cool on a cooling rack.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Container: large mixing bowl, strainer, small bowl, muffin tin
Servings: 6
|  | | Ingredients | | - | | 8 1/4 ounces crushed pineapple and the juice |
| - | | milk |
| - | | 1 1/2 cups biscuit mix |
| - | | 1/3 cup sugar |
| - | | 1 egg - beaten |
| - | | 1 tablespoon sugar |
| - | | 1 tablespoon orange zest |
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