PINEAPPLE UPSIDE DOWN MUFFINS

Pineapple Upside Down Muffins image

I love 'pineapple' almost as much as I love 'lime'. The mention of either get my taste buds moving! I do not remember where I first got this recipe. **If you prefer to make simple carrot muffins, omit the topping and sprinkle 2 tablespoons chopped nuts over the muffins before baking, if desired.

Provided by Susan Cutler

Categories Muffins

Time 25m

Number Of Ingredients 21

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Ingredients

TOPPING:
2 Tbsp packed light brown sugar
2 Tbsp chopped walnuts or pecans (optional)
1 can(s) 10 ounce - pineapple slices
MUFFINS;
3/4 c whole wheat flour
3/4 c all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 Tbsp ground cinnamon
2 large eggs
1/2 c packed light brown sugar
1/4 c canola oil
2 Tbsp pineapple juice or orange juice
1 tsp vanilla extract
1 can(s) crushed pineapple, not drained (8 ounce)
1 c carrot, grated, (1 large)
1/2 c old fashioned oats
3/4 c raisins, preferably baking raisins - (see note)
1/4 c chopped walnuts or pecans (optional)

Steps:

1. Preheat oven to 400F degrees. Coat 12 muffin cups with cooking spray.
2. 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.
3. FOR THE MUFFINS: 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 will be quite full).
4. Bake the muffins until the tops are golden brown and firm to the touch, 15-25 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.
5. NOTE: Raisins used in baking are moister than regular ones. To substitute regular raisins, plump them first by soaking in boiling water for 10 minutes. Drain well.

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