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Trade Winds Muffins

Trade Winds Muffins
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Yield: Makes 12 to 14 muffins.

"These muffins are always a big hit with our guests." -- Edgewater Farm Bed and Breakfast, Sebasco Estates, Maine

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  • 1 small package (3 ounces) cream cheese, softened
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1 large egg, beaten
  • 2 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup sour cream
  • 1 large can (20 ounces) crushed pineapple, drained
  • 1/2 cup sliced almonds or chopped walnuts


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.

Updated Wednesday, January 23rd, 2008

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