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Pineapple Cream Muffins

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“If there are any leftover muffins, refrigerate them in a covered container and serve them cold. They're even better!”
READY IN:
30mins
YIELD:
15 muffins
UNITS:
US

Ingredients Nutrition

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.

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