Blueberry Cinnamon Muffins

You will need

• 1/2 cup packed brown sugar
• 1/4 cup butter or margarine, softened
• 1 egg
• 1 can (6 oz.) DOLE^® Pineapple Juice
  
• 1 teaspoon grated orange peel
• 1/2 teaspoon vanilla extract
• 2 cups all‐purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 cup DOLE Frozen Blueberries, thawed and drained
  

Method

1. Preheat oven to 375ºF
2. Beat sugar and butter until light and fluffy in large bowl. Beat in egg, pineapple juice, orange peel and vanilla extract.
3. Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg. Stir into juice mixture with blueberries just until moistened.
4. Spoon batter into (1/2‐cup) muffin cups sprayed with nonstick cooking spray.
5. Bake 15 to 18 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack; serve warm.
6. Substitution Tips: Replace egg with 1/4 cup egg substitute and replace up to 1 cup all‐purpose flour with whole wheat flour.