1/2 c  Brown Sugar; Packed

      1 ts Lemon Peel; Grated

    1/8 ts Nutmeg; Ground

      3 tb Margarine; Melted

  1 3/4 oz Pineapple; Crushed, Drained

      8    Maraschino Cherries; Halved

      2 c  Whole Wheat Flour

    1/4 c  Sugar

      3 ts Baking Powder

    1/2 ts Salt

    1/8 ts Nutmeg

      1    Egg; Large, Beaten

      1 c  Skim Milk

      3 tb Vegetable Oil

  Servings:  4
  Combine the brown sugar, lemon peel, the first 1/8 ts nutmeg and the
  melted shortening.  Divide the mixture evenly among 16 greased muffin
  cups. Place a spoonful of the drained canned pineapple and a cherry
  half in the bottom of each cup.  In a mixing bowl, combine the flour,
  sugar, baking powder, salt and remaining nutmeg.  Make a well in the
  center of the mixture and add the egg, milk and oil which have been
  blended well before adding. Add all at once to the dry ingredients
  and stir until just moistened and no streaks remain.  Spoon into the
  prepared muffin cups and bake in a 375 degree F. oven for 18 to 20
  minutes or until done.  Remove from the oven and immediately invert
  the muffins onto a wire rack to cool.