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Thursday, September 14, 2006

Pineapple Cream Muffins

I received mixed reviews on this one, but I really liked them. Contrary to most other foods, these are not better straight from the oven. Instead, make them the night before and refrigerate them to enjoy the next morning.

2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
3 1/2 ounces instant vanilla pudding (can use regular or sugar-free)
2/3 cups brown sugar
1 egg, beaten
1 cup sour cream (regular or low-fat)
1 8-ounce can crushed pineapple, with juice
1/2 cup oil

Preheat oven to 425F. Spray muffin cups or pan with nonstick 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-pineapple mixture to the flour mixture, stirring until moistened. Batter will be thick. Spoon into muffin cups and bake for ~15 minutes or until toothpick comes out clean when inserted. (Muffins should be golden brown.) This recipe makes ~15 muffins. (I don't know why the odd amount, but you may want to bake in 2 batches for even cooking.)

Recipe from The Lamplighter Bed & Breakfast

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