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Pineapple Upside-Down Muffins

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  1 Hour
  1 dozen 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.
RECIPE INGREDIENTS
For the Topping:
2 tablespoons  packed light brown sugar
2 tablespoons  chopped walnuts or pecans (optional)
1 10-ounce can  pineapple slices
For the Muffins:
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 large)
1/2 cup  old-fashioned oats
3/4 cup  raisins, preferably baking raisins (see Ingredient note)
1/4 cup  chopped walnuts or pecans (optional)

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.
Pineapple Upside-Down Muffins Recipe at Cooking.com
DIRECTIONS
Preheat oven to 400 degrees F.

Coat 12 muffin cups with cooking spray.


FOR THE 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.


FOR THE 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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Morning Muffins
Nutrition Facts per Serving
Yield:   1 dozen muffins
Calories: 211
Fat. Total: 6g
Protein: 4g
Carbohydrates, Total: 36g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 35mg
Sodium: 185mg
% Cal. from Fat: 26%
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