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Pineapple Upside-Down Muffins

Winter 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4 (141 votes)

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.



READER'S COMMENT:
"I love how meaty these muffins are. I make double batches and freeze, and they're a perfect breakfast with milk or snack for later in the day. Keeps hunger at bay and tastes great at the same time. I guy the pinapple in 20 oz size (vs 8...
Pineapple Upside-Down Muffins

22 Reviews for Pineapple Upside-Down Muffins

02/07/2010

These are great! My step daughter who doesn't like pineapple upside down cake loved them. They are cute snack.

Comments
09/07/2009
Anonymous

These muffins are a hit! A healthy recipe that tastes great. They also keep well in the refrigerator and can be reheated in a toaster oven or microwave (on medium-low power). This recipe has become a standard for when I have house guests. They love the unique "upside-down" appearance. Tastes almost like dessert!

Comments (1)

9 comments

 
cjbibby wrote 3 years 46 weeks ago

YUMM! I left out the carrots and used egg substitute (Bake-free) instead of the two eggs and they are scrumptious! Next time I will try it with the carrots just to see how they differ in taste. This is a big hit in my home. Thank you for awesome recipe.

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