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Dutch Colonial Inn

Holland, Michigan

Specialty Recipe

Pineapple Cream Muffins

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
One 3-1/2 ounce package vanilla instant pudding
2/3 cups brown sugar
1/2 cup Butter Buds butter substitute
1 cup sour cream
1 egg, beaten
One 8-ounce can crushed pineapple with juice

Mix flour, baking powder, baking soda, and pudding mix together in a bowl. Add brown sugar. In a smaller bowl, combine Butter Buds, sour cream, egg, and pineapple. Add egg mixture to flour mixture. Batter will be thick. Bake at 325 degrees for 20 to 30 minutes. Muffins will be slightly brown. Check top of muffin for doneness.

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