Ingredients:
2 cups flour
3/4 cup brown sugar, packed
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg, fork beaten
1/4 cup cooking oil
1 cup sour cream
8 oz canned crushed pineapple, with juice
1/2 cup chopped walnuts/pecans

Instructions:
1) Combine first 5 ingredients in large bowl. Make a well in centre.
2) Combine egg, cooking oil and sour cream in medium bowl. Beat. Stir in pineapple with juice and walnuts. Turn into well. Stir just to moisten. Fill greased muffin cups almost full. Bake at 400 for 15-20 minutes until wooden pick inserted in centre come out clean. Let stand for 5 minutes before removing to rack to cool. Makes 14 muffins.

VARIATION - Add 1/2 cup toasted long thread or fancy flake coconut.

Submitted_by: Adriana Lorini
City: Woodbridge
State: ON
Country: Canada

b099901

Aunt Libby's Kitchen [http://mcgees.com/kitchen/]