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