1 (20 ounce) can crushed pineapple in syrup
1/2 cup sliced almonds or walnuts
2 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
3 ounces cream cheese, softened
1 cup granulated sugar
2 teaspoons vanilla extract
1 large egg, beaten
1/2 cup dairy sour cream

Preheat oven to 350 degrees F.

Chop all but 2 tablespoons nuts. Drain pineapple and reserve syrup. Heavily grease muffin tins. Resift flour with baking soda and salt. Beat together cream cheese, sugar and vanilla extract until smooth. Blend in egg, continue to beat until light and fluffy. Add dry ingredients to egg mixture alternately with sour cream. Fold in drained pineapple and all but two tablespoons chopped nuts. Spoon into muffin pans. Sprinkle tops with remaining nuts. Bake until muffins are light brown and test done, about 20 minutes. Remove from oven and let stand in pans for about 5 minutes. Turn onto wire rack and spread Glaze over warm muffins.

Makes 12 large muffins.

Glaze
1 tablespoon soft butter or margarine
1 cup sifted confectioners' sugar
1 tablespoon syrup from drained pineapple

Mix glaze ingredients together.