PINEAPPLE UPSIDE-DOWN MUFFIN CAKES

Pineapple Upside-Down Muffin Cakes image

A friend submitted this recipe to a cookbook our school district was compiling. The first time I made them, the whole family declared the recipe a winner. Delicious and healthy to boot, they remain favorites to this day. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 14

Ingredients

1/3 cup packed brown sugar or 3 tablespoons brown sugar substitute blend
2 tablespoons butter, melted
3 canned pineapple slices
CAKES:
1/3 cup butter, softened
1/2 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup fat-free lemon or vanilla Greek yogurt
1/4 cup fat-free milk

Steps:

Preheat oven to 350°. Coat 12 muffin cups with cooking spray. Mix brown sugar and melted butter; divide among prepared cups. Quarter each pineapple slice; place one piece in each cup. , For cakes, cream butter and sugar until light and fluffy, 3-5 minutes; beat in egg and vanilla. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with yogurt and milk, beating well after each addition. , Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 12-15 minutes. Cool in pan 2 minutes; invert onto a serving plate. Serve warm or at room temperature.

Nutrition Facts : Calories 177 calories, Fat 8g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 178mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges