Pineapple Cream Muffins

Yield: 15 muffins

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 (3 1/2 ounce) box instant vanilla pudding
• 2/3 cup 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

Instructions

1. Heat oven to 425 degrees F. Spray muffin cups with nonstick cooking spray.
2. In a large bowl, sift together the flour, baking powder, baking soda and pudding mix; stir in brown sugar.
3. In a separate bowl, combine the egg and sour cream.
4. Fold in the pineapple and oil.
5. Add the egg-pineapple mixture to the flour mixture, stirring until moistened. Batter will be thick.
6. Bake for 15 minutes.