These flavorful Pineapple Pecan Muffins are just the thing for a light breakfast. For a tropical taste coconut can be added. Yummy!!!
2 -cups all-purpose flour
2 -teaspoons baking powder
1/2 -teaspoon baking soda
1/4 -teaspoon salt
1/2 -cup firmly packed light brown sugar
1 -cup sour cream
1 -large egg
1- 8-3/4 -ounce can crushed pineapple, in it's own juice, undrained
1/2- cup chopped pecans
1/3- cup vegetable oil
1/2- shredded coconut, optional
Step 1...Preheat oven to 400 degrees. Grease 16 muffin cups.
Step 2...Combine flour, baking powder, baking soda and salt in a large bowl and mix well. Stir in the brown sugar.
Step 3...Combine sour cream and egg in a medium bowl and mix well. Add the undrained pinneapple, pecans and vegetable oil and mix well.
Step 4...Add the pineapple mixture to the flour mixture and stir until well blended. Spoon evenly into the muffin tins.
Step 5...Bake the pineapple pecan muffins for 20 minutes or until a toothpick comes out clean. Tranfer to a wire rack to cool.
Tip: Add the coconut if using, in step 4.
Prep time about 15 to 18 minutes
Makes 16 muffins