2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. firmly packed brown sugar
1 egg, well beaten
1 (8 oz.) carton sour cream
1 (8 oz.) carton crushed pineapple, undrained
1/3 c. melted butter
1/2 c. chopped pecans

Combine first 5 ingredients in a large bowl; stir well. Combine egg, sour cream, pineapple and butter. Make a well in the center of the dry ingredients; add pineapple mixture and stir just until moistened. Stir in pecans. Spoon into greased muffin pans, filling 2/3 full. Bake at 400 degrees for 20-25 minutes or until brown. Makes 1 1/2 dozen.