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Pineapple Cream Muffins

Pineapple Cream Muffins presented by The Lamplighter Bed & Breakfast Email this page to a Friend

“These are wonderful muffins that kids and adults alike will gobble up,” writes Judy Bertram. “If there are leftovers, refrigerate them in a covered container and serve them cold – they’re even better!” Makes 15 muffins.

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

Preheat oven to 425 degrees. Spray muffin cups with nonstick 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-pineapple mixture to the flour mixture, stirring until moistened. Batter will be thick.

Bake for 15 minutes.

The Lamplighter

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