Pineapple Cream Muffins
Recipe: #18741
April 30, 2015
Categories: Pineapple, Brunch, Oven Bake, Vegetarian, Sour Cream, Muffins, Kosher Dairy, more
"these were my fav go to to the other place kitten had these but they moved it to someone else"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (183.6 g)
- Calories 540.5
- Total Fat - 24.8 g
- Saturated Fat - 6.2 g
- Cholesterol - 48.1 mg
- Sodium - 269.1 mg
- Total Carbohydrate - 64 g
- Dietary Fiber - 1.7 g
- Sugars - 28.1 g
- Protein - 8.4 g
- Calcium - 185.3 mg
- Iron - 1.1 mg
- Vitamin C - 18.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 425 degrees.
Step 2
Spray muffin cups with nonstick spray or line with paper cupcake liners.
Step 3
In a large bowl, sift together the flour, baking powder, baking soda and pudding mix, then stir in brown sugar.
Step 4
In a separate bowl, combine the egg and sour cream.
Step 5
Fold in the pineapple and oil.
Step 6
Add the egg-pineapple mixture to the flour mixture and stir until moistened.
Step 7
Batter will be thick.
Step 8
Bake at 425 degrees for 15 minutes.
Tips
No special items needed.
2 Reviews
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