Pineapple Upside-Down Muffins (Melodie)

½ cup packed brown sugar

1/8 tsp. ground nutmeg

3 TBS. butter, melted

1 tsp. finely shredded lemon peel

1- 8 oz. can pineapple slices, drained

8 maraschino cherries

2 cups flour

¼ cup granulated sugar

1 TBS. baking powder

½ tsp. salt

1/8 tsp. ground nutmeg

1 cup milk

1 egg, well beaten

3 TBS. vegetable oil

In a small bowl combine brown sugar, nutmeg, butter and lemon peel.  Divide mixture evenly among 16 greased muffin tins.  Cut pineapple into 32 pieces and cut cherries in half.  Arrange 2 of the pineapple pieces and half of a maraschino cherry on top of brown sugar mixture in each muffin tin.  In mixing bowl thoroughly stir together flour, sugar, baking powder, salt and nutmeg.  In small bowl combine milk, egg and vegetable oil.  Make well in center of flour mixture; add milk mixture all at once, stirring just until flour mixture is moistened.  Spoon into greased muffin tins.  Bake at 400° for 18-20 minutes, or until done.  Invert muffins on wire rack to cool.  Calories: 175 per muffin.