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Pineapple Upside-Down Muffins

Winter 2004, The Essential EatingWell Cookbook (2004)

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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 Recipe

Makes: 1 dozen muffins

Active Time:

Total Time:

Ingredients

Topping

  • 2 tablespoons packed light brown sugar
  • 2 tablespoons chopped walnuts, or pecans (optional)
  • 1 10-ounce can pineapple slices

Muffins

  • 3/4 cup whole-wheat flour
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 2 large eggs
  • 1/2 cup packed light brown sugar
  • 1/4 cup canola oil
  • 2 tablespoons pineapple juice, or orange juice
  • 1 teaspoon vanilla extract
  • 1 8-ounce can crushed pineapple, (not drained)
  • 1 cup grated carrot, (1 large)
  • 1/2 cup old-fashioned oats
  • 3/4 cup raisins, preferably baking raisins (see Ingredient note)
  • 1/4 cup chopped walnuts, or pecans (optional)

Preparation

  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
  2. To prepare 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. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.
  4. 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'll be quite full).
  5. Bake the muffins until the tops are golden brown and firm to the touch, 15 to 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.

Tips & Notes

  • Ingredient Note: Baking raisins, moister than regular ones, ensure a better texture. To substitute regular raisins, plump them first: soak in boiling water for 10 minutes; drain well.

Nutrition

Per muffin: 211 calories; 6 g fat (1 g sat, 3 g mono); 35 mg cholesterol; 36 g carbohydrates; 4 g protein; 3 g fiber; 185 mg sodium; 152 mg potassium.

Carbohydrate Servings: 2 1/2

Exchanges: 2 starch, 1/2 fruit, 1 fat


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