Pineapple Cream Muffins
Created by dienia b on April 30, 2015
- Servings: 6
- Prep Time: 30m
- Cook Time: 15m
- Recipe #18741
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 package (3 ounce) vanilla instant pudding mix
- 2/3 cup brown sugar
- 1 large egg (beaten)
- 1 cup sour cream
- 1 can (8 ounce) crushed pineapple (in juice)
- 1/2 cup oil
How to Make
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Step 1: Preheat oven to 425 degrees.
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Step 2: Spray muffin cups with nonstick spray or line with paper cupcake liners.
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Step 3: In a large bowl, sift together the flour, baking powder, baking soda and pudding mix, then stir in brown sugar.
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Step 4: In a separate bowl, combine the egg and sour cream.
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Step 5: Fold in the pineapple and oil.
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Step 6: Add the egg-pineapple mixture to the flour mixture and stir until moistened.
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Step 7: Batter will be thick.
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Step 8: Bake at 425 degrees for 15 minutes.
Nutritional Facts
- 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