Pineapple Cream Muffins


2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
3 1/2 oz. instant vanilla pudding
2/3 c. brown sugar
1 egg, beaten
1 c. sour cream (regular or low fat)
1 (8 oz) can crushed pineapple, with juice
1/2 c. oil

In large bowl, sift together first 5 ingredients;
stir in brown sugar.
In separate bowl, combine egg and sour cream.
Fold in pineapple and oil.
Add the egg-pineapple mixture to the flour mixture,
stirring until moistened. Batter will be thick.
Bake in greased muffin tins, 425°, 15 min.