Spiced Pineapple Muffins are great as a hors d’oeuvres or even for an exciting bread option with a meal.
The base is a sour cream muffin which is good just by itself. They are so moist and crunchy.
You can add any topping that you wish even jam. My family likes it with a little extra spice.
I was having friends over one night and these were a great hors d’oeuvres.
The topping is pineapple cooked down with sugar and red pepper.
I chose this topping because I love this pineapple just over a block of cream cheese. Serve it with crackers and you are party ready.
My son thinks all foods should be spicy but I don’t agree. However, with this one the spicy red pepper flakes compliment the sweetness of the pineapple.
You can add more or less pepper flakes depending on what you like.
I drained about half of the juice out of the pineapple. If you leave more it will be a little runny.
It’s your choice if you want it more like a jam or a little more runny to soak into the muffins.
I try to get it in between the two so that just a little bit of the juice soaks into the muffin.
I used a small muffin pan to make these bite size and delicious.
Sour Cream Muffin
- 1/2 cup butter, melted
- 1/2 cup sour cream
- 1 cup flour, self-rising
- 1 cup of crushed pineapple, partially drained
- 1/2 cup sugar
- 1 teaspoon red pepper flakes
- Preheat oven to 350F degrees.
- Combine melted butter, sour cream and flour.
- Spoon into greased mini muffin pan.
- Bake for 25-30 minutes, or until they start to brown.
- While the muffins are cooking, partially drain the pineapple (see above).
- Add the sugar and pepper flakes to the pineapple and cover with plastic wrap.
- Microwave the pineapple mixture for 5 minutes. Add additional time if it is too runny.
- Top the muffins with the pineapple mixture and enjoy.
Amount Per Serving: Calories: 84Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 94mgCarbohydrates: 10gFiber: 0gSugar: 6gProtein: 1g