Pub date
2007-05-08
Pineapple Upside-Down Muffins
Source: Editor:Alex Read:
Pineapple Upside-Down Muffins
1. Ingredients
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- 2 tablespoons packed light brown sugar
- 2 tablespoons chopped walnuts or pecans (optional)
- 1 (10 ounce) can pineapple slices
- 3/4 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 2 large eggs
- 1/2 cup packed light brown sugar
- 1/4 cup canola oil
- 2 tablespoons pineapple juice or orange juice
- 1 teaspoon vanilla extract
- 1 (8 ounce) can crushed pineapple (not drained)
- 1 cup grated carrot
- 1/2 cup old-fashioned oats
- 3/4 cup raisins, preferably baking raisins (see Ingredient note)
- 1/4 cup chopped walnuts or pecans (optional)
- Preheat oven to 400 degrees 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.
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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