This is a new recipe that I tried and it was delicious. I've never made a muffin recipe that had vanilla pudding in it. It really gave these muffins a good flavor. The texture was moist and I would describe them as chewy. I'll find an excuse to make these muffins again. Enjoy!
Preheat oven to 425 degrees. With a basting brush, coat the muffin cups with oil. Pam didn't work. It made the muffins too dark on the bottom.
In a large bowl, sift together the flour, baking powder, baking soda, pudding mix, and stir in brown sugar.
Bake for 15 minutes.
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
31/2 ounce box of instant vanilla pudding
2/3 cups brown sugar
1 egg, beaten
1 cup sour cream (regular or low-fat)
1 8-ounce can crushed pineapple, with juice
1/2 cup cooking oil
2 teaspoons baking powder
1/2 teaspoon baking soda
31/2 ounce box of instant vanilla pudding
2/3 cups brown sugar
1 egg, beaten
1 cup sour cream (regular or low-fat)
1 8-ounce can crushed pineapple, with juice
1/2 cup cooking oil
Preheat oven to 425 degrees. With a basting brush, coat the muffin cups with oil. Pam didn't work. It made the muffins too dark on the bottom.
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.
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