Pineapple and Sour Cream Muffins

"Light and yummy.I like these because they aren't overly sweet."
 
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photo by Stardustannie photo by Stardustannie
photo by Stardustannie
photo by Junebug photo by Junebug
photo by ltdsaloon16r photo by ltdsaloon16r
Ready In:
30mins
Ingredients:
9
Yields:
9 muffins
Serves:
8-9
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ingredients

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directions

  • Measure sugar, egg, butter and sour cream into bowl and beat.
  • Stir flour,baking powder,baking soda and salt together.
  • Add cream mixture to dry ingredients and stir until moist.
  • Stir in pineapple to mix.
  • Fill greased muffin trays and bake 375F degrees for 15-20 minutes.

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Reviews

  1. These were great! The sour cream gives them a light, fluffy texture. I used fat free sour cream and light margarine (stick kind). One thing I'd recommend is increasing the sugar a little bit. Maybe use 1/3 cup instead of 1/4.
     
  2. I really like the muffins but would use more sugar next time . I made a glaze with confectioners sugar and some of the pineapple juice and lathered them with that and WOW!!!! :)
     
  3. Eve, these muffins are definately keepers!! Nummy! I used fat free sour cream and am very pleased with the results. The taste with the pineapple is wonderfull! thanks for sharing a good one! they will done for the freezer often.
     
  4. Nice and fluffy, I really liked them, some of the family said they needed something and when I suggested a sugar topping to be added prior to cooking, that got a nod of approval, so will try it next time.
     
  5. These were very good! I also used fat free sour cream. I agree that they do need more sugar. I sprinkled some confectioner's sugar on top, and I also added 1/4 cup sweetened flaked coconut to the batter. Yum!
     
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<p><br /><img src=http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/ApronSwap2007.jpg border=0 alt=Made by Bella14ragazza /></p>
 
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