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Pineapple: Pineapple Cream Muffins

Source of Recipe

Judy Bertram


List of Ingredients

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



Recipe

Preheat oven to 425 degrees. Spray muffin cups with cooking spray.

In a large bowl, sift together the flour, baking powder, baking soda, pudding mix, and stir in brown sugar. In a separate bowl, combine the egg and sour cream. Fold in the pineapple and oil. Add the egg-pineapplemixture to the flour mixture, stirring until moistened. Batter will be thick. Bake for 15 minutes.