Ingredients:

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

Directions:

1. Preheat oven to 425 degrees.

2. Spray muffin cups with nonstick spray or line with paper cupcake liners.

3. In a large bowl, sift together the flour, baking powder, baking soda and pudding mix, then stir in brown sugar.

4. In a separate bowl, combine the egg and sour cream. Fold in the pineapple and oil.

5. Add the egg-pineapple mixture to the flour mixture and stir until moistened. Batter will be thick.

6. Bake at 425 degrees for 15 minutes.

Bon Appetit!