1 20-ounce can crushed pineapple, drained
1 cup sugar
1 cup chopped pecans
2 tsp. vanilla
2 cups flour
1 beaten egg
1 tsp. salt
1/2 cup sour cream
1 tsp. baking soda
3 ounces softened cream cheese
| | | Heavily grease a 12-cup muffin tin and sprinkle with pecans. Set aside. Sift together flour, baking soda, and salt and set aside. In a separate bowl, beat cream cheese, sugar, and vanilla, then add egg. Mix in flour mixture alternately with sour cream. Fold in drained pineapple. Bake in a 400° oven for 20-25 minutes. Makes 12 muffins.
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