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    Pineapple Cream Muffins


    Source of Recipe


    The Lamplighter Bed & Breakfast

    List of Ingredients





    2 cups flour
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    3 1/2 ounces instant vanilla pudding
    2/3 cup brown sugar
    1 egg, beaten
    1 cup sour cream
    1 can crushed pineapple w/ juice (8 ounce)
    1/2 cup oil

    Recipe



    Preheat oven to 425ºF; spray muffin cup with nonstick cooking spray. In large bowl, sift together dry ingredients, and stir in brown sugar. In separate bowl, combine the egg and sour cream. Fold in the pineapple and oil. Add the egg-pineapple mix to flour mix, stirring until moistened. Batter will be thick. Bake for 15 minutes. Makes 15 muffins. If there are leftovers, refrigerate in covered container and serve cold.

 

 

 

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