Thursday, November 21, 2013


6 tbsp butter, cubed
1 cup packed light brown sugar
2 tbsp light corn syrup
1 can of pineapple rings
12 cherries
3 eggs
2 cups sugar
1 cup corn oil / sunflower seed oil
1 cup sour cream
2 tsp vanilla extract
2-1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt


Line the bottom of 12 greased jumbo
muffin cups with waxed paper, grease
the paper & set aside.

In a small saucepan, melt butter over low
heat, stir in brown sugar & corn syrup.

Cook & stir over medium heat until
sugar is dissolved.

Remove from the heat.

Spoon 1 tablespoonful into each muffin cup,
top each with a pineapple slice & a cherry.

In a large bowl, beat eggs & sugar until
thickened & lemon-colored.

Beat in the oil, sour cream & vanilla
until smooth.

Combine the flour, baking powder, baking
soda & salt.

Add to egg mixture & mix well.

Fill muffin cups two-thirds full.

Bake at 350° for 30-35 minutes or
until a toothpick inserted near the
center comes out clean.

Cool for 5 minutes before inverting onto
wire racks to cool completely.

No comments:

Post a Comment