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1/2 c. packed brown sugar
1 tsp. grated lemon peel
1/8 tsp. nutmeg
3 Tbsp. melted butter
1 (8 3/4 oz.) can pineapple
8 maraschino cherries, halved
2 c. flour
1/4 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1/8 tsp. nutmeg
1 egg, beaten
1 c. milk
3 Tbsp. oil

Combine brown sugar, lemon peel, nutmeg and butter;
divide evenly into 16 muffin cups, well greased. Arrange
pineapple and cherries on brown sugar mixture. Mix together
dry ingredients; make well in center. Combine in separate bowl
egg, milk and oil; add into center of dry ingredients and mix
until moistened. Spoon into cups. Bake at 400 degrees for 18 to 20
minutes. Invert immediately onto wire racks. Let cool.

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