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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 73g Recipe makes 15 muffins) |
||
| Calories 230 | ||
| Calories from Fat 99 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.0g | 16% | |
| Saturated Fat 3.1g | 15% | |
| Monounsaturated Fat 3.1g | ||
| Polyunsaturated Fat 4.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 20mg | 6% | |
| Sodium 189mg | 7% | |
| Potassium 97mg | 2% | |
| Total Carbohydrate 30.7g | 10% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 16.9g | ||
| Protein 2.7g | 5% | |
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Pineapple Cream Muffins
By: Marie
May 27, 2003
If there are any leftover muffins, refrigerate them in a covered container and serve them cold. They're even better!
15 muffins
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 (3 ounce) package vanilla instant pudding mix
- 2/3 cup brown sugar
- 1 egg, beaten
- 1 cup sour cream (can use low fat)
- 1 (8 ounce) can crushed pineapple in juice
- 1/2 cup oil
Directions
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.
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- Course > Breads > Quick Breads > Muffins
- Main Ingredient > Fruit > Tropical > Pineapple
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Oven
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Featured Reviews for This Recipe
From: I love spicy food
On May 11, 2009
Great tasting muffin. They did taste better once refrigerated. I mixed the sour cream, eggs, oil and the pineapple in the food processor to mix it smoothly. Will definately make again.
From: Tal #2
On Oct 12, 2008
Marvelous! The pineapple is a great addition to the muffin. everybody loved it here!
From: Dorel
On Mar 27, 2005
I only used 1/2 cup brown sugar,as you know I don't like things sweet- LOL, I used 12 jumbo liners in my muffin pan and baked for 20 minutes. I thought 425° would be too hot but they were great. I love the pineapple flavor and so does DH. Thanks for a tasty recipe.
From: MacV
On Aug 17, 2005
Was disappointed as the ingredients looked very good. Little flavor, and the texture was not what I expected from sour cream muffins, barely mixed in the liquids, but still not smooth, almost coarse. Sorry, but probably won't make again.
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