PINEAPPLE MUFFINS - Kim Hendricks
Ingredients
Adjust amounts for a smaller or larger batch
Directions
Notes
Heavily grease muffin pans; sprinkle with almonds. Drain pineapple, reserving syrup. Sift flour again with soda and salt. Beat cheese, sugar and vanilla together until smooth. Blend in egg. Add flour mixture alternately with sour cream. Fold in drained pineapple. Spoon into prepared muffin pans. Bake at 350°F for 35 minutes until muffins are brown and test done. Cool 10 minutes. Turn out onto wire rack and spread glaze over warm muffins. GLAZE: Combine 1 T. soft butter or margarine, 1 c. sifted confectioner's sugar and 1 T. syrup drained from pineapple; blend smooth. Makes 16-18 muffins Note: These convert well to gluten free. Substitute 2 cups gluten free flour mix plus 1 tsp. xanthan gum for flour.