Pineapple Cream Muffins

Pineapple Cream Muffins

2 cups flour
1 package vanilla instant pudding (3 1/3 oz size)
2 tsp baking powder
1/2 tsp baking soda

Mix together in bowl.

Add 2/3 cup brown sugar.

In a smaller bowl combine:
1/2 cup butter buds
1 cup sour cream
1 egg, beaten
8 oz can crush pineapple with juice

Add egg mixture to flour mixture. Batter will be thick. Bake at 325 degrees for 20-30 minutes. Muffins will be slightly brown. Check top of muffin for doneness.