Pineapple Upside-Down Muffins
From mountainmama 15 years agoIngredients
- 2 tablespoons packed light brown sugar shopping list
- 2 tablespoons chopped walnuts or pecans (optional) shopping list
- 1 10-ounce can pineapple slices shopping list
- 3/4 cup whole-wheat flour shopping list
- 3/4 cup all-purpose flour shopping list
- 2 teaspoons baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1/4 teaspoon salt shopping list
- 1 tablespoon ground cinnamon shopping list
- 2 large eggs shopping list
- 1/2 cup packed light brown sugar shopping list
- 1/4 cup canola oil shopping list
- 2 tablespoons pineapple juice or orange juice shopping list
- 1 teaspoon vanilla extract shopping list
- 1 8-ounce can crushed pineapple (not drained) shopping list
- 1 cup grated carrot (1 large) shopping list
- 1/2 cup old-fashioned oats shopping list
- 3/4 cup raisins, preferably baking raisins (see Ingredient note) shopping list
- 1/4 cup chopped walnuts or pecans (optional) shopping list
How to make it
- 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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Reviewed by 3 people-
OH WOW this is easy to do. Saving this one too. "FIVE FORKS"
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