Pineapple Cream Muffins

Simple muffin batter featuring vanilla instant pudding mix, brown sugar, sour cream and crushed pineapple. Batter is spooned into prepared muffin cups and baked in hot oven.

Ingredients -

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 (can use low fat)
1 (8 ounces) can Crushed Pineapple in Juice
1/2 cup Oil

Preparation:

1. Preheat oven to 425 degrees F.

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, and then stir in brown sugar.

4. In a separate bowl, combine the egg and sour cream. Fold in the pineapple and oil.

5. Add the egg-pineapple mixture to the flour mixture and stir until moistened.

6. Batter will be thick.

7. Bake for 15 minutes.

Variations and Recipe Ideas:

Muffin Making Tips -

Streusel Topping

A streusel topping made from butter, flour and sugar is a nice touch to the top of muffins.

Muffin Making Tips -

Lighter Muffins with Less Fat

If you want a lighter muffin with less fat, substitute 2 egg whites (stiffly beaten and folded in at the end of batter mixing) for every egg.