Monday, March 9, 2009

Sour Cream & Pineapple Muffins

2 c. flour
1 tbs. baking powder
1/8 tsp salt
1/2 c. sugar
2 eggs
1 c. sour cream
6 tbs. oil or melted butter
1 tsp. vanilla extract
2 slices pineapple (chopped) plus 2 tbs juice from pineapple
Mix together the dry ingredients. Add chopped pineapple. In another bowl, lightly beat eggs, oil, pineapple juice and vanilla extract. Make a well in the center of dry ingredients & pour in liquid ingredients. Stir gently just until combined. Spoon into prepared muffin pans. Bake at 400* for 20 minutes. Let cool in pan 5 minutes then remove. I added dried cranberries for more color & sprinkled the tops with sugar before baking. Makes 1 dozen

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