Pineapple Cream Muffins

My husband loves all things pineapple. It can’t have coconut in it or nuts (that he knows of) heehee, just pineapple. Sometimes it’s hard to find a recipe like that. I found this on a forum and snatched it up!  To Read More, Click On The Recipe Title.

 What’s not to love, pineapple , sour cream, vanilla pudding and a nice little topping that was my contribution. You see I’ve got this thing about naked muffins. I think muffins should have a little “something” on top, it makes them pretty. I was thinking about putting pecans in these but didn’t have any, besides that I’d have to pulverize them  so Sam couldn’t see them. I didn’t have an 8 oz can of crushed pineapple, what I had was a 20 ounce can of chunks so I put half the can in the food processor with some juice and made my own crushed pineapple. These little guys even looked good before they were baked! These were so soft after they were baked. Glorious little treasures!

PINEAPPLE CREAM MUFFINS
Cookies Recipe

2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 (4 serving size) pkg. instant vanilla pudding mix
2/3 c. brown sugar
1 egg, beaten
1 c. sour cream (regular or low-fat)
1 (8 oz.) can crushed pineapple, with juice
1/2 c. oil

Preheat oven to 425 degrees. Spray muffin cups with cooking spray.In a large bowl, sift together the flour, baking powder, baking soda, pudding mix, and stir in brown sugar. In a separate bowl, combine the egg and sour cream. Fold in the pineapple and oil. Add the egg-pineapplemixture to the flour mixture, stirring until moistened. Batter will be thick.Bake @ 425 degrees for 15 minutes.Store leftovers in a covered container in the refrigerator-they taste even better cold!