Pineapple Cream Muffins Recipe #63077
If there are any leftover muffins, refrigerate them in a covered container and serve them cold. They're even better!
by Marie
30 min | 15 min prep
15 muffins
- 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
- Preheat oven to 425 degrees.
- Spray muffin cups with nonstick spray or line with paper cupcake liners.
- In a large bowl, sift together the flour, baking powder, baking soda and pudding mix, then 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 and stir until moistened.
- Batter will be thick.
- Bake at 425 degrees for 15 minutes.
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5 stars