Pineapple Walnut Muffins

1 Egg

2  cups Bisquick original baking mix

1/3  cup Packed brown sugar

1/2 teaspoon Ground nutmeg

1/2 cup Milk

2 tablespoons Vegetable oil

1 can (8-oz) crushed pineapple in juice; undrained

1/2 cup Chopped walnuts

Heat oven to 400° F. Grease bottoms only of 12 medium muffin cups, 2-1/2 x 1-1/4 inches, or line with paper baking cups.

Beat egg slightly in large bowl. Stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups.

Bake 15 to 18 minutes or until light golden brown.