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.
Makes 15.
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