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Trade Wind Muffins




Source of Recipe


marlaoh at rc


List of Ingredients




1 20-ounce can crushed pineapple
1/2 cup sliced almonds
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 3-ounce package cream cheese
1 cup sugar
2 teaspoons vanilla
1 large egg, beaten
1/2 cup dairy sour cream

Glaze:
1 tablespoon softened butter
1 cup sifted powdered sugar
1 tablespoon syrup from pineapple


Recipe



Drain pineapple, reserving syrup. Heavily grease muffin pans (2 1/2 inches diameter, 1 1/8 inches deep) and sprinkle with almonds.
Resift flour with soda and salt. Beat cheese, sugar and vanilla together until smooth. Blend in egg. Add flour mixture alternately with sour cream. Fold in drained pineapple. Spoon into prepared muffin pans.

Bake in a preheated 350-degree oven for about 35 minutes, until muffins are brown and test done. Remove from oven and let stand in pans 5 to 10 minutes. Turn out onto wire rack and spread glaze over warm muffins.

For glaze: Combine 1 tablespoon softened butter, 1 cup sifted powdered sugar, and 1 tablespoon syrup from pineapple. Blend until smooth.