Pineapple Cream Muffins

Marie's Note:

If there are any leftover muffins, refrigerate them in a covered container and serve them cold. They're even better!

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Yield: 15 muffins

• 2 cups flour
• 2 teaspoons baking powder
• ½ 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
• ½ 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.

Reviews

[ladypit]

We were mixed here. I liked them, but I made them as lunchbox treats and my kids thought they were only so-so. I use a white/wheat flour mix/ I also used sugae free/fat free cheesecake pudding, 1/3 cup splenda brown, and fat free sour cream. I, honestly, think the kids just weren't fans of the pineapple bits. Nice flavor though.

[Potluck]

We love our jumbo muffins,Ive tried many flavors,these were super moist and I loved the texture but we thought they lacked pineapple flavor. I will try making these again just add more chunks of pineapple. Jumbos took 22 minutes this recipe made 8. They freeze and thaw rather nice...

[Leahcooks]

Yum, These are really good. Nice to have a different kind of muffin! I made some minis and the kids loved those and kept asking for more and more! Those are addictive because you can just pop them in your mouth! I did have to leave my regular sized muffins in for about 5-8 minutes longer though because they weren't done in the middle. Loved the flavor and will definitely try making again! Super easy!