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

GLAZE:

Combine 1 tablespoon soft butter, 1 cup sifted confectioners' sugar and 1 tablespoon syrup from pineapple.

Chop all but 2 tablespoons almonds. Drain pineapple, reserve syrup. Heavily grease muffin tins. Resift flour with baking soda and salt. Beat together cheese, sugar and vanilla until smooth. Blend in egg; continue to beat until light and fluffy. Add dry ingredients alternately with sour cream. Fold in drained pineapple and all but 2 tablespoons almonds.

Spoon into muffin pan. Sprinkle tops with remaining almonds. Bake at 350 degrees until muffins are lightly brown and tests done, about 20 minutes. Let stand 5-10 minutes. Turn onto wire rack and spread glaze over warm muffins. Serves 12.