Pineapple Muffins by Steven Schloemer

(24-30 muffins)

3/4 C. sliced almonds. Divide in half.
1 ½ cans (30 oz. total) crushed pineapple.
Drain and reserve juice for glaze.
3 C. flour
4 oz. cream cheese
1 ½ tsp. baking soda
1 ½ C. sugar
1 ½ tsp. salt
1 Tbsp vanilla
¾ C. sour cream
1 ½ egg

1. Measure and combine dry ingredients.2. Cream sugar, vanilla and cream cheese.3. Add egg and beat.4. Add flour to creamed mixture alternately with sour cream.5. Fold in drained pineapple.6. Prepare muffin tin by inserting paper liners. Spray paper liners with cooking spray. Distribute half of sliced almonds in the bottom of the cups.7. Spoon muffin batter over the almonds.8. Sprinkle the remaining almonds on top of the batter.9. Bake at 350 for 30 minutes or until golden.Glaze 2 C. powdered sugar 2 Tbsp. pineapple juice2 Tbsp. soft margarineBeat until smooth. Drizzle over warm muffins.