Pineapple Cream Muffins

Pineapple Cream Muffins 2 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 (3 ounce) packages vanilla instant pudding mix 2/3 cup brown sugar 1 egg, beaten 1 cup sour cream ( can use low fat) 1 (8 ounce) cans crushed pineapple in juice 1/2 cup oil Preheat oven to 425 degrees. Spray muffin cups with nonstick spray or line with paper cupcake liners. In a large bowl, sift together the flour, baking powder, baking soda and pudding mix, then stir in brown sugar. In a separate bowl, combine the egg and sour cream. Fold in the pineapple and oil. Add the egg-pineapple mixture to the flour mixture and stir until moistened. Batter will be thick. Bake at 425 degrees for 15 minutes.