1 of 3 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (104g) Recipe makes 8 servings |
||
| Calories 250 | ||
| Calories from Fat 113 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.7g | 19% | |
| Saturated Fat 7.6g | 38% | |
| Monounsaturated Fat 3.5g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 54mg | 18% | |
| Sodium 335mg | 13% | |
| Potassium 114mg | 3% | |
| Total Carbohydrate 30.4g | 10% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 10.9g | ||
| Protein 4.3g | 8% | |
people who like this recipe also like:
By: PetesNina
Carol's Soft and Chewy Chocolate Chippies
By: Dawn
Incredibly Delicious Cheese Garlic Bread Spread
By: SaraFish
Impossible Peanut Butter Cookies
By: Mysterygirl
By: Dianne Clewien
Pineapple and Sour Cream Muffins
By: Evie*
Jul 4, 2001
Light and yummy.I like these because they aren't overly sweet.
SERVES 8 -9 , 9 muffins
Ingredients
- 1/4 cup sugar
- 1 egg
- 1/4 cup butter
- 1 cup sour cream
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup well drained crushed pineapple
Directions
1
Measure sugar, egg, butter and sour cream into bowl and beat.2
Stir flour,baking powder,baking soda and salt together.3
Add cream mixture to dry ingredients and stir until moist.4
Stir in pineapple to mix.5
Fill greased muffin trays and bake 375F degrees for 15-20 minutes.
Questions about this recipe?
Spot an error in this recipe?
Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Course > Lunch/Snacks
- Main Ingredient > Fruit > Tropical > Pineapple
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Oven
Featured Reviews for This Recipe
From: farmchick #2
On Nov 28, 2008
These were really good. I increased the sugar to 1/3 cup. Light and airy. They went really fast at our Thanksgiving dinner. My family thanked me for bringing all the unhealthy food.
From: Lisa J.S.
On Nov 19, 2007
These were "OK," but I don't think that I will be making them again. They are not sweet at all, but like the other reviewers suggested, you could add more sugar. I made the mistake of using the paper muffin tin liners which are now stuck to the bottom of the muffins, so I wouldn't do that again. I also had to add a little milk (1/2 c.) to the batter b/c it was way too stiff. I made them edible by adding a cream cheese filling to them which is 8 oz. cream cheese, 1 tsp. vanilla, 3/4 c. sugar, and about 1 T. (or more) of the pineapple juice.
From: Claire #3
On Feb 18, 2002
These were great! The sour cream gives them a light, fluffy texture. I used fat free sour cream and light margarine (stick kind). One thing I'd recommend is increasing the sugar a little bit. Maybe use 1/3 cup instead of 1/4.
From: ~Ri
On Jun 17, 2002
I really like the muffins but would use more sugar next time .
I made a glaze with confectioners sugar and some of the pineapple juice and lathered them with that and WOW!!!! 
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved