PINEAPPLE UPSIDE-DOWN MUFFINS

PINEAPPLE UPSIDE-DOWN MUFFINS image

Yield 1 Dozen

Number Of Ingredients 20

Topping:
2 T. lt. brown sugar
2 T. chopped walnuts or pecans
1 10-oz. can pineapple slices
Batter:
3/4 c. whole wheat flour
3/4 c. flour
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 T. cinnamon
2 eggs
1/2 c. lt. brown sugar
1/4 c. canola oil
2 T. pineapple juice
1 t. vanilla
8 oz. crushed pineapple (undrained)
1 c. grated carrot
1/2 c. rolled oats
1/4 c. chopped walnuts or pecans

Steps:

Preheat oven to 400F. Coat muffin tin with Pam. For topping, sprinkle 1/2 t. brown sugar into each muffin cup. Add nuts. Cut pineapple slices into 6 wedges, place 2 in each muffin cup. For batter, whisk flours, baking powder, soda, salt and cinnamon in a large bowl. Separately whisk eggs and brown sugar together, then add oil, juice and vanilla. Stir in crushed pineapple. Add to dry ingredients and stir just until moistened. Stir in carrot, oats and nuts. Scoop batter evenly into muffin cups, which will be quite full. Bake 15 to 25 min, until golden brown and firm to the touch. Immediately loosen edges and turn onto a baking sheet. Restore any loose pineapple pieces and nuts. Cool at least 10 min. Serve upside down, either warm or at room temperature.