Pineapple Muffins

• 20 oz. crushed pineapple in juice
• 1/2 c. sliced almonds
• 2 c. flour
• 1 tsp. baking soda
• 1 tsp. salt
• 3 oz. cream cheese, softened
• 1 c. sugar
• 2 tsp. vanilla
• 1 egg, beaten
• 1/2 c. sour cream
• 1 Tbsp. soft butter
• 1 c. powdered sugar
• 1 Tbsp. + of the pineapple juice

1. Drain pineapple, reserving juice.
2. Grease muffin pans and sprinkle with 1 teaspoon almonds in each cup.
3. Sift flour, soda and salt.
4. Beat cream cheese, sugar and vanilla until smooth. Blend in egg.
5. Add flour mixture alternately with sour cream. Fold in pineapple.
6. Spoon into pans.
7. Bake at 350u0b0 for 35 minutes, until browned and done.
8. Let stand in pans 5 to 10 minutes.
9. Turn pans over onto platter.
10. Leave pans in position 5 to 10 minutes. Remove pans.
11. Blend together butter, powdered sugar and juice. Spread 1 teaspoon glaze over each muffin.

pineapple, almonds, flour, baking soda, salt, cream cheese, sugar, vanilla, egg, sour cream, butter, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396710 (may not work)