Pineapple Upside-down Muffins Recipe

Pineapple Upside-Down Muffins

From mountainmama 15 years ago

These are to die for; so good. Easy to pack in a lunch or great to make for a pot luck dinner.

Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
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.
To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.
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).
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.
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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" It was excellent "
greentreefrogs ate it and said...
OH WOW this is easy to do. Saving this one too. "FIVE FORKS"
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mountainmama Heaven, WV

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Reviewed by 3 people

OH WOW this is easy to do. Saving this one too. "FIVE FORKS"

greentreefrogs in loved it