Pineapple cream muffins
Pineapple Cream Muffins recipe
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- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- One 3-1/2 ounce package vanilla instant pudding
- 2/3 cups brown sugar
- 1/2 cup Butter Budsbutter substitute
- 1 cup sour cream
- 1 egg, beaten
- One 8-ounce can crushed pineapple with juice
Mix flour, baking powder, baking soda, and pudding mix together in a bowl. Add brown sugar. In a smaller bowl, combine Butter Buds, sour cream, egg, and pineapple. Add egg mixture to flour mixture. Batter will be thick. Bake at 325 degrees for 20 to 30 minutes. Muffins will be slightly brown. Check top of muffin for doneness.
Reference: Pineapple cream muffins
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