Pineapple Cream Muffins

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1

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 (can use low fat)
1 (8 ounces) can crushed pineapple in juice
1/2 cup oil

  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.