1 : ts Minced garlic
1 : ts Minced ginger
1 : c No-sugar-added pineapple
Juice : Juice
1/4 : c Low sodium tamari or soy
Sauce : Sauce
1 : tb Cornstarch dissolved in
tb : tb Cold water
1 : sm Can crushed pineapple
3 : tb Clover honey
2 : tb Preserved ginger in syrup
1 : c Plain, whole milk yogurt
0: Combine the brown sugar, lemon peel, the first 1/8 ts nutmeg and the melted shortening
1: Divide the mixture evenly among 16 greased muffin cups
2: Place a spoonful of the drained canned pineapple and a cherry half in the bottom of each cup
3: In a mixing bowl, combine the flour, sugar, baking powder, salt and remaining nutmeg
4: Make a well in the center of the mixture and add the egg, milk and oil which have been blended well before adding
5: Add all at once to the dry ingredients and stir until just moistened and no streaks remain
6: Spoon into the prepared muffin cups and bake in a 375 degree F
7: oven for 18 to 20 minutes or until done
8: Remove from the oven and immediately invert the muffins onto a wire rack to cool
9: From "Make Mine Healthy" by Mimi Morgan
10: File ftp://ftp
11: idiscover
12: co
13: uk/pub/food/mealmaster/recipes/muffins2
14: zip