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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Wonderful for your brunch buffet. Ingredients:
1 cup chopped pecans |
2 cups flour |
1 teaspoon baking soda |
1 teaspoon salt |
3 ounces cream cheese, softened (reduced-fat ok) |
1 cup sugar (or splenda) |
2 teaspoons vanilla |
1 egg, slightly beaten |
1/2 cup sour cream (light ok) |
1 (20 ounce) can crushed pineapple, drained |
Directions:
1. Preheat oven to 400.
2. Spray a 12-cup muffin tin with cooking spray very heavily.
3. Sprinkle the pecans evenly among the 12 cups of the muffin tin.
4. Set aside.
5. Sift together the flour, baking soda and salt.
6. Set aside.
7. In a separate bowl, combine the cream cheese, sugar and vanilla.
8. Add the egg until well combined.
9. Add the flour mixture to the cream cheese mixture, alternately with the sour cream.
10. Do not overmix.
11. Fold in the drained pineapple.
12. Bake about 20 minutes.
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