Pineapple Cream Muffins

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

• Ready In: 30 mins
• Yields: 15 muffins

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.