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 Pub date
2007-12-06

Pineapple Upside-Down Muffins

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Pineapple Upside-Down Muffins
Pineapple Upside-Down Muffins

1. Ingredients

  1. 2 tablespoons packed light brown sugar
  2. 2 tablespoons chopped walnuts or pecans (optional)
  3. 1 (10 ounce) can pineapple slices
  4. 3/4 cup whole-wheat flour
  5. 3/4 cup all-purpose flour
  6. 2 teaspoons baking powder
  7. 1/2 teaspoon baking soda
  8. 1/4 teaspoon salt
  9. 1 tablespoon ground cinnamon
  10. 2 large eggs
  11. 1/2 cup packed light brown sugar
  12. 1/4 cup canola oil
  13. 2 tablespoons pineapple juice or orange juice
  14. 1 teaspoon vanilla extract
  15. 1 (8 ounce) can crushed pineapple (not drained)
  16. 1 cup grated carrot
  17. 1/2 cup old-fashioned oats
  18. 3/4 cup raisins, preferably baking raisins (see Ingredient note)
  19. 1/4 cup chopped walnuts or pecans (optional)

Nutrition Info

Per Serving

  • Calories: 250 kcal
  • Carbohydrates: 41 g
  • Dietary Fiber: 3 g
  • Fat: 8 g
  • Protein: 4 g
  • Sugars: 24 g

2. Cooking Directions

  1. Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.
  2. To prepare 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.
  3. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.
  4. 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'll be quite full).
  5. Bake the muffins until the tops are golden brown and firm to the touch, 15 to 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.

Yield: 12 servings

3. Still Hungry?

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.

Notes:

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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