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 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. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
