Pineapple And Sour Cream Muffins Recipes

Steps:

• Measure sugar, egg, butter and sour cream into bowl and beat.
• Stir flour,baking powder,baking soda and salt together.
• Add cream mixture to dry ingredients and stir until moist.
• Stir in pineapple to mix.
• Fill greased muffin trays and bake 375F degrees for 15-20 minutes.

Steps:

• 1. Preheat oven to 425 degree F. Grease a muffin pan, or I use silicone cups. In a medium bowl, sift together the flour, cinnamon, soda, baking powder and pudding mix. Add brown sugar and whisk in. Set aside.
• 2. In another bowl, whisk together the egg and sour cream and oil. Add the pineapple and nuts, stir until blended. Add the pineapple mixture to the dry mixture and stir until all is moistened. Batter will be quite thick.
• 3. Spoon equal amounts of batter into each prepared cup ( about 1 heaping tablespoon, should be 3/4 full.
• 4. I sprinkle some sugar on top, that's up to you. Bake for 15 - 17 minutes or until pick comes out clean. The time all depends on your oven.
• 5. Remove from oven, cool for a few minutes then remove muffins and either serve warm or let finish cooling on a cooling rack. Delish!

Steps:

• Preheat oven to 350°. Drain pineapple, reserving 1-2 tablespoons syrup. , In a large bowl, beat cream cheese and sugar until blended. Add egg and vanilla; beat well. In another bowl, whisk flour, baking soda and salt. Add to cream cheese mixture alternately with sour cream, beating well after each addition. Fold in pineapple. , Fill greased or paper-lined muffin cups two-thirds full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks., In a small bowl, mix confectioners' sugar, butter and enough reserved pineapple syrup to reach a drizzling consistency. Drizzle over warm muffins.

Steps:

• In a bowl, beat cream cheese, sugar and extracts until smooth; stir in egg. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream just until moistened. Fold in pineapple and coconut., Fill greased or paper-line muffin cups three-fourths full. Sprinkle with almonds. Bake at 350° for 25 minutes or until muffins test done. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
• In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.
• In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
• Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
• Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.

Steps:

• Preheat oven to 425 degrees.
• Spray muffin cups with nonstick spray or line with paper cupcake liners.
• In a large bowl, sift together the flour, baking powder, baking soda and pudding mix, then stir in brown sugar.
• In a separate bowl, combine the egg and sour cream.
• Fold in the pineapple and oil.
• Add the egg-pineapple mixture to the flour mixture and stir until moistened.
• Batter will be thick.
• Bake at 425 degrees for 15 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.
• In a large bowl, combine sugar, margarine, egg, sour cream and rum extract. Beat together until smooth. In a medium bowl, mix together flour, baking powder, baking soda and salt. Blend into egg mixture. Stir in pineapple and coconut. Divide batter into 12 muffin cups.
• Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped.

Steps:

• In a large saucepan, combine sugar and flour. Stir in pineapple and sour cream until combined. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Pour into pastry shell., In a small bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. , Bake at 350° for 15-18 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.