COLLARD VALLEY COOKS VOL 3 Pineapple Muffins
COLLARD VALLEY COOKS VOL 3
BREADS
Pineapple Muffins
1/3 CUP BUTTER (MELTED)
1 LARGE EGG
8 OZ. SOUR CREAM
8 OZ. CAN CRUSHED PINEAPPLE
2 CUPS SELF-RISING FLOUR*
1/2 CUP PACKED BROWN SUGAR
1/2 CUP CHOPPED PECANS
*IF USING ALL PURPOSE FLOUR, ADD:
1/2 TEASPOON BAKING SODA
1/2 TEASPOON SALT
2 TSP. BAKING POWDER
Mix the butter, egg, and sour cream in a bowl. Fold in
the pineapple with juice. Put the flour, sugar, and
pecans in a larger bowl. Make a well in the middle of
the flour and pour in the wet pineapple mixture. Mix
well. Spray a 12-count muffin pan with cooking
spray.
Put 1/4 cup scoops of batter in each muffin section of
your 12-count muffin pan. Sprinkle with cinnamon
sugar if desired. Bake at 350 degrees for 35-40
minutes. Enjoy with butter while they are hot!
¡°This recipe is quick and easy and such a
treat without all the calories in a cake or
store-bought pastry. They are a must try.¡±
-Tammy
63
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