Recipes from Lanier Publishing
Holland, Michigan
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Ingredients:
2 cups flour
1 package vanilla instant pudding (3 1/3 oz size)
2 tsp baking powder
1/2 tsp baking soda
Mix together in bowl. Add 2/3 cup brown sugar.
In a smaller bowl combine:
1/2 cup butter buds
1 cup sour cream
1 egg, beaten
8 oz can crush pineapple with juice
Instructions:
Add egg mixture to flour mixture. Batter will be thick. Bake at 325 degrees for 20-30 minutes. Muffins will be slightly brown. Check top of muffin for doneness.
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The B&B Club newsletter has the best of our bed and breakfast recipes so you can cook like a pro!
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
