Pineapple Upside-Down Muffins
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
56
Spice
48
Sweetness
50
Sourness
38
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
2 tbsps
Brown Sugar1 cup
Walnut (chopped)1 cup
Regular Rolled Oats3 cup
Whole Wheat Flour3 cup
All-Purpose Flour2 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Salt1 tbsp
Ground Cinnamon2
Eggs1 cup
Canola Oil2 tbsps
Pineapple Juice1 tsp
Vanilla Extract230 g
Crushed Pineapple (can)1 cup
Carrot (grated)3 cup
RaisinDirections:
1
Preheat the oven to 400 degrees F (200 degrees C)
2
Grease 12 muffin cups
3
Stack the pineapple slices and cut them into 6 wedges
4
Set aside
5
Sprinkle 1 teaspoon of brown sugar into the bottom of each muffin cup
6
Sprinkle in 1/2 teaspoon of walnuts over the sugar, and then place two wedges of pineapple into each cup
7
Set aside
8
In a large bowl, stir together the oats, whole wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon
9
In a separate bowl, whisk together the eggs, 1/2 cup of brown sugar, canola oil, pineapple juice and vanilla
10
Stir the wet ingredients into the dry just until moistened
11
Fold in the crushed pineapple, carrot, raisins and walnuts
12
Spoon evenly into the prepared muffin cups
13
Bake the muffins until the tops spring back when lightly pressed, about 20 minutes
14
While the muffins are still hot, loosen the edges from the pan using a small knife and invert onto a serving tray so that the pineapple is on top
15
Serve upside-down while still warm or at room temperature