Updated Wednesday, January 23rd, 2008
Yield: Makes 12 to 14 muffins.
"These muffins are always a big hit with our guests." -- Edgewater Farm Bed and Breakfast, Sebasco Estates, Maine
In a bowl, beat the cream cheese, sugar, and vanilla together until smooth. Blend in the egg. Sift the flour, baking soda, and salt together in a separate bowl and add to the sugar-egg mixture alternately with the sour cream. Fold in the drained pineapple.
Sprinkle the nuts in the bottoms of greased or paper-lined muffin tins and fill three-fourths full with batter. Bake in a preheated 350 degree oven for 25 to 30 minutes.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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