1 (20 oz.) can crushed pineapple
1/2 c. sliced almonds
2 c. sifted all purpose flour
1 tsp. baking soda
1 tsp. salt
1 (3 oz.) pkg. cream cheese, softened
1 c. sugar
2 tsp. vanilla
1 lg. egg, beaten
1/2 c. dairy sour cream
Glaze

Drain pineapple, reserving syrup. Heavily grease muffin pans (2 1/2" round, 1 1/8" deep) and sprinkle with almonds. Resift flour with soda and salt. Beat cheese, sugar and vanilla together until smooth. Blend in egg. Add flour mixture alternately with sour cream. Fold in drained pineapple. Spoon into prepared muffin pans. Bake in a preheated 350 degree oven about 35 minutes, until muffins are browned and test done. Remove from oven and let stand in pans 5 to 10 minutes. Turn out onto wire rack and spread glaze over warm muffins. Makes 16 to 18.