Prep Time 25m
Cook Time 20m
Ready Time 60m
Yield 12 muffins

  • Crisco® Original No-Stick Cooking Spray
  • 1 (8 oz.) can crushed pineapple, undrained
  • 1 cup quick rolled oats
  • 1/2 cup sour cream
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 1 large egg
  • 1/3 cup firmly packed brown sugar
  • 1 teaspoon grated lemon peel
  • 1 1/4 cups Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
Preparation Directions
  • Step 1Heat oven to 400ºF. Coat 12 muffin cups with no-stick cooking spray.
  • Step 2Combine undrained pineapple, oats and sour cream. Let stand 15 minutes.
  • Step 3Whisk oil, egg, brown sugar and lemon peel in a large bowl. Stir in pineapple mixture. Combine flour, salt, baking powder and baking soda. Add to pineapple mixture. Stir only until dry ingredients are moistened. Fill muffin cups about 2/3 full, dividing batter evenly.
  • Step 4Bake 18 to 20 minutes or until golden brown.
doughboy doughboy

Ratings & Reviews

0-0 of 0

Want To Seriously Up Your Brownie Game?

Brownies are great—and we’ve got a few ways to make them even more amazing.

Let’s Do It

Don’t Miss a Bite!

Stay in the know about our latest recipes, new products, promotions, and more with our monthly newsletter. 

Sign Me Up