Great Grains - Pineapple Sour Cream Muffins
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 box (3.4 ounces) instant vanilla pudding mix
2/3 cup brown sugar
1 egg, beaten
1 cup sour cream
1 cup crushed pineapple, with juice
1/2 cup vegetable oil
2 teaspoons baking powder
1/2 teaspoon baking soda
1 box (3.4 ounces) instant vanilla pudding mix
2/3 cup brown sugar
1 egg, beaten
1 cup sour cream
1 cup crushed pineapple, with juice
1/2 cup vegetable oil
Preheat the oven to 400°.
In a large bowl, sift together the flour, baking powder, baking soda, and pudding mix. Stir in the brown sugar. In a separate bowl, combine the egg with the sour cream. Fold in the pineapple and the oil. Add this to the dry mixture, stirring only until moistened; batter will be thick. Fill greased muffin cups 3/4 full and bake for 15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes on a wire rack. Remove from the tins. Let cool and serve. Yield: 8 muffins
