Pineapple Upside-Down Muffins
"Glistening like sticky buns, these unusual muffins are packed with wholesome ingredients--vegetables, fruit and whole grains--so you can feel good about serving them to your family. If you prefer to make simple carrot muffins for lunchboxes or breakfasts-on-the-go, omit the topping; sprinkle 2 tablespoons chopped nuts over the muffins before baking, if desired...."
INGREDIENTS
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For the Topping:
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2 tablespoons packed light brown sugar
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2 tablespoons chopped walnuts or pecans (optional)
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1 10-ounce can pineapple slices
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For the Muffins:
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3/4 cup whole-wheat flour
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3/4 cup all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 tablespoon ground cinnamon
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2 large eggs
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1/2 cup packed light brown sugar
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1/4 cup canola oil
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2 tablespoons pineapple juice or orange juice
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1 teaspoon vanilla extract
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1 8-ounce can crushed pineapple (not drained)
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1 cup grated carrot (1 large)
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1/2 cup old-fashioned oats
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3/4 cup raisins, preferably baking raisins (see Ingredient note)
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1/4 cup chopped walnuts or pecans (optional)
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Ingredient Note: Baking raisins, moister than regular ones, ensure a better texture. To substitute regular raisins, plump them first: soak in boiling water for 10 minutes; drain well.
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