Pineapple Upside Down Muffins
I do not remember where I first got this recipe.
**If you prefer to make simple carrot muffins, omit the topping and sprinkle 2 tablespoons chopped nuts over the muffins before baking, if desired.
2 Tbsppacked light brown sugar
2 Tbspchopped walnuts or pecans (optional)
1 can(s)10 ounce - pineapple slices
3/4 cwhole wheat flour
3/4 call-purpose flour
2 tspbaking powder
1/2 tspbaking soda
1 Tbspground cinnamon
1/2 cpacked light brown sugar
1/4 ccanola oil
2 Tbsppineapple juice or orange juice
1 tspvanilla extract
1 can(s)crushed pineapple, not drained (8 ounce)
1 ccarrot, grated, (1 large)
1/2 cold fashioned oats
3/4 craisins, preferably baking raisins - (see note)
1/4 cchopped walnuts or pecans (optional)
How to Make Pineapple Upside Down Muffins
- Preheat oven to 400F degrees.
Coat 12 muffin cups with cooking spray.
- FOR THE TOPPING:
Sprinkle 1/2 teaspoon brown sugar into each muffin cup. Sprinkle nuts, if using, over the sugar.
Stack pineapple slices and cut into 6 wedges.
Place 2 wedges in each muffin cup.
- FOR THE MUFFINS:
Whisk eggs and brown sugar in a medium bowl until smooth.
Whisk in oil, juice and vanilla. Stir in crushed pineapple.
Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined.
Stir in carrot, oats, raisins and nuts, if using.
Scoop the batter into the prepared muffin cups (they will be quite full).
- Bake the muffins until the tops are golden brown and firm to the touch, 15-25 minutes.
Immediately loosen edges and turn muffins out onto a baking sheet.
Restore any stray pineapple pieces and nuts.
Let cool for at least 10 minutes.
Serve upside-down, either warm or at room temperature.
Raisins used in baking are moister than regular ones.
To substitute regular raisins, plump them first by soaking in boiling water for 10 minutes. Drain well.