Trade Winds Muffins
By Yankee Magazine|Jan 23 2008|
“These muffins are always a big hit with our guests.” — Edgewater Farm Bed and Breakfast, Sebasco Estates, Maine
Yield
Makes 12 to 14 muffins.
Ingredients
1 small package (3 ounces) cream cheese, softened
1 cup sugar
2 teaspoons vanilla extract
1 large egg, beaten
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup sour cream
1 large can (20 ounces) crushed pineapple, drained
1/2 cup sliced almonds or chopped walnuts
Instructions
In a bowl, beat the cream cheese, sugar, and vanilla together until smooth. Blend in the egg. Sift the flour, baking soda, and salt together in a separate bowl and add to the sugar-egg mixture alternately with the sour cream. Fold in the drained pineapple.
Sprinkle the nuts in the bottoms of greased or paper-lined muffin tins and fill three-fourths full with batter. Bake in a preheated 350 degree oven for 25 to 30 minutes.
