Pineapple Cream Muffins

2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 (3 ounces) package vanilla instant pudding mix
2/3 cup brown sugar
1 egg, beaten
1 cup sour cream (can use low fat)
1 (8 ounces) can crushed pineapple in juice
1/2 cup oil

Preheat oven to 425 F. Spray muffin cups with nonstick spray or line with
paper cupcake liners. In a large bowl, sift together the flour, baking
powder, baking soda and pudding mix, then 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 and stir until
moistened. Batter will be thick. Bake at 425 F for 15 minutes.

Makes 15.

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