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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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If there are any leftover muffins, refrigerate them in a covered container and serve them cold. They're even better! 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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