P/A cream muffins
By Yankee Magazine|Dec 09 2006|
Ingredients
Pineapple Cream Muffins
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 (3 ounces) package vanilla instant pudding mix
2/3 cup brown sugar
1 egg, beaten
1 cup sour cream
1 (8 ounces) can crushed pineapple in juice
1/2 cup oil
Instructions
1. Preheat oven to 425 degrees.
2. Spray muffin cups with nonstick spray or line with paper cupcake
Liners.
3. In a large bowl, sift together the flour, baking powder, baking soda
And pudding mix, then stir in brown sugar.
4. In a separate bowl, combine the egg and sour cream.
5. Fold in the pineapple and oil.
6. Add the egg-pineapple mixture to the flour mixture and stir until
Moistened.
7. Batter will be thick.
8. Bake at 425 degrees for 15 minutes.
Makes 15.
