PINEAPPLE STREUSEL MUFFINS

1 egg

1/2 cup milk

1/4 canola oil

1 tbsp sour cream

1 1/2 cup all-purpose flour

1/2 cup sugar

2 tsp baking powder

1/2 tsp salt

1/2 (20-oz) can crushed pineapple, drained

Streusel Topping:

1/2 cup flour

1/4 cup sugar

2 tbsp butter, melted

Preheat oven to 400 degrees

Grease bottom of 12 muffin cups or line with paper cups, set aside

In a medium bowl beat egg, stir in milk, oil and sour cream. Mix in flour, sugar, baking powder and salt. Batter will be lumpy. Fold in the pineapple.

Divide batter evenly between the 12 muffin cups. Combine the topping ingredients in a small bowl and sprinkle over the top of the muffin batter.

Bake at 400 degrees for 20-25 minutes. Remove immediately from pan to a wire rack to cool completely.

My granddaughter Samantha and I came up with this recipe when we had some pineapple we needed to use and had promised muffins to the church coffee shop. They were a hit.