Recipe For Cooking Pineapple Cream Cheese Muffins

Toaster Oven Muffins :: Sweet Muffins

Pineapple Cream Cheese Muffins

1 (20 oz.) can crushed pineapple in syrup
1/2 C. sliced almonds or walnuts
2 C. sifted flour
1 tea. baking soda
1 tea. salt
3 oz. cream cheese, softened
1 C. sugar
2 tea. vanilla extract or flavoring
1 lrg. egg, beaten
1/2 C. dairy sour cream

Preheat oven to 350 degrees F.

Chop all but 2 Tbsp. nuts. Drain pineapple and reserve syrup. Heavily grease muffin tins. Resift flour with baking soda and salt. Beat together cream cheese, sugar and vanilla extract or flavoring until smooth. Blend in egg, continue to beat until light and fluffy. Add dry ingredients to egg mixture alternately with sour cream. Fold in drained pineapple and all but two Tbsp. chopped nuts. Spoon into muffin pans. Sprinkle tops with remaining nuts. Bake until muffins are light brown and test done, about 20 min. Remove from oven and let stand in pans for about 5 min. Turn onto wire rack and spread Glaze over warm muffins.

Makes approximately 12 lrg. muffins.

Glaze
1 Tbsp. soft butter or margarine
1 C. sifted powderedsugar
1 Tbsp. syrup from drained pineapple

Mix glaze ingredients together.