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|Trade Wind Muffins|
|Recipe courtesy North Dakota Wheat Commission|
|20-ounce can crushed pineapple
1/2 cup sliced almonds
2 cups sifted all-purpose flour
1 teaspoon soda
1 teaspoon salt
3 ounces cream cheese, room temperature
1 cup sugar
2 teaspoons vanilla
1 large egg, beaten
1/2 cup cultured sour cream
1 tablespoon margarine
1 cup powdered sugar
1 tablespoon reserved pineapple juice
|Drain pineapple; reserve juice. Heavily grease muffin pans and sprinkle with almonds.
Sift flour with soda and salt. Beat cheese, sugar and vanilla together until smooth. Blend in egg. Add flour mixture alternately with sour cream. Fold in drained pineapple. Spoon into prepared pans.
Bake at 350 degrees for 35 minutes or until done. Let stand in pan 5-10 minutes. Turn out onto wire rack. Spread with glaze.
Makes 18 muffins.
This recipe may be kept in the refrigerator for up to a week and 1 or 2 muffins prepared at a time.
|Each muffin without glaze has 151 calories, 2.9g protein, 25g carbohydrates, 0.9g dietary fiber, 4.8g fat, 19.5mg cholesterol, 0.8mg iron, 186mg sodium.|