2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3 1/2 ounces instant vanilla pudding
2/3 cups brown sugar
1 egg, beaten
1 cup sour cream (regular or low-fat)
1 8-ounce can crushed pineapple, with juice
1/2 cup oil
oven to 425 degrees. Spray muffin cups withcooking spray.

In a large bowl, sift together the flour, baking
powder, baking soda, pudding mix, and 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, stirring until
moistened. Batter will be thick.