Apricot Pineapple Muffins

1 cup Crushed pineapple in juice -- undrained
1/2 cup Dried apricots -- finely chopped 2 cups All-purpose flour -- unbleached
2 teaspoons Baking powder
1/2 teaspoon Ground cinnamon
1/2 teaspoon Nutmeg -- grated
1/2 teaspoon Ground ginger
1 large Egg
1/2 cup Brown sugar -- packed
2 tablespoons Vegetable oil
1/2 cup Unsweetened pineapple juice


Preheat oven to 400 degrees; coat muffin tins with nonstick cooking spray. Mix the crushed pineapple with the dried apricots; set aside. Whisk the flour with the baking powder, cinnamon, nutmeg and ginger; set aside. Beat the egg, brown sugar and oil with an electric mixer on medium speed until smooth. Add the pineapple juice and beat again. Add the pineapple and apricots; beat again. Stir in the flour mixture by hand just until combined. Spoon batter into muffin cups, filling 2/3 full. Bake for 15 to 20 minutes, or until lightly browned, puffed up and a toothpick inserted in the center comes out clean. Cool in tins on a wire rack for about 10 minutes; remove from tins. Serve warm or cool completely on rack.

from The New Dr. Cookie Cookbook