August

August

October 5, 2012

Pineapple Cream Cheese Muffins

They're Wonderful!

They're Marvelous!

They're Pineapple Cream Cheese Muffins!


Every holiday, our brunch will consist of a hearty, cheesy breakfast casserole, along with fresh fruit and delicious homemade muffins! I have had this recipe for a long, long time, and never got around to making them! Oh, how I am glad I now have the time to bake and try out different recipes! THIS IS A FIRST CHOICE MUFFIN RECIPE! It has won the prize for making the holiday brunch menu!!



Pineapple Cream Cheese Muffins
2 (8- ounce) cans of crushed pineapple, drained
1 cup chopped pecans
2 cups flour
1 t. salt
1 t. baking soda
3 ounces of cream cheese
1 cup sugar
2 t. vanilla
1 beaten egg
1/2 cup sour cream

Grease a 12-cup muffin tin and sprinkle with pecans. Set aside. Sift together flour, baking soda, salt and set this aside. In a separate bowl, beat cream cheese, sugar and vanilla. Then add the egg and blend. Mix in the flour mixture alternately with the sour cream. Fold in the drained crushed pineapple. Bake in a 375 degree oven for 20-25 minutes.

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