I made only one change - I used the Jello instant coconut cream pudding mix instead of plain vanilla. Even the 3 people who don't like pineapple were woofing them down!
nlb’s Pineapple Cream Muffins
2 c flour
2 tsp baking powder
½ tsp baking soda
3 ½ oz package instant vanilla pudding (I used instant coconut cream pudding)
2/3 cup brown sugar
1 egg, beaten
1 c sour cream (I’ve used yoghurt as well)
8 oz can crushed pineapple, with juice
½ cup oil
Pre-heat oven to 425 degrees F. Spray muffin cups with non-stick cooking spray.
In a large bowl, sift together the flour, baking powder, baking soda, and pudding mix, then stir in the 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, stirring until moistened. Batter will be thick.
Bake for 15 minutes. Makes 15 muffins.
Source: Judy Bertram, the Lamplighter Bed and Breakfast, Ludington, Michigan.
nlb’s Pineapple Cream Muffins
2 c flour
2 tsp baking powder
½ tsp baking soda
3 ½ oz package instant vanilla pudding (I used instant coconut cream pudding)
2/3 cup brown sugar
1 egg, beaten
1 c sour cream (I’ve used yoghurt as well)
8 oz can crushed pineapple, with juice
½ cup oil
Pre-heat oven to 425 degrees F. Spray muffin cups with non-stick cooking spray.
In a large bowl, sift together the flour, baking powder, baking soda, and pudding mix, then stir in the 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, stirring until moistened. Batter will be thick.
Bake for 15 minutes. Makes 15 muffins.
Source: Judy Bertram, the Lamplighter Bed and Breakfast, Ludington, Michigan.