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.
Source : allrecipes,com