Sour cream pineapple muffins
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Crushed pineapple |
| 2 | tablespoons | Orange marmalade -- * see |
| Note | ||
| 1 | cup | Oats |
| ½ | cup | Sour cream |
| ⅓ | cup | Vegetable shortening |
| ⅓ | cup | Packed brown sugar |
| 1 | large | Egg |
| 1⅓ | cup | All-purpose flour |
| 1 | teaspoon | Double-acting baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
Directions
* Substitute apricot jam for the marmalade if preferred.
1. Combine undrained pineapple, marmalade, oats and sour cream. Let stand 10-15 minutes. 2. Cream together the shortening and brown sugar. Blend in the beaten egg. 3. Sift together the flour, baking powder, baking soda and salt. Blend the three mixtures together. 4.
Place in large greased muffin pans. Bake at 400 degrees for about 23-27 minutes.
Recipe By : Jo Anne Merrill