|Canned crushed pineapple||8 1⁄2 Ounce, undrained|
|Milk||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Quick bread mix||1 3⁄4 Cup (28 tbs)|
|Grated orange rind||1 1⁄2 Teaspoon|
Drain pineapple, reserving juice.
Add milk to juice to equal 3/4 cup.
Add egg to milk mixture; set aside.
Combine quick bread mix, sugar, and orange rind in a medium bowl, make a well in center of mixture.
Add milk mixture and pineapple to dry ingredients, stirring just until moistened.
Spoon batter into greased muffin pans, filling two-thirds full.
Bake at 400Â° for 25 minutes.