Pineapple Upside-Down Muffins

12 Ratings
  • 5 2
  • 4 8
  • 3 2
  • 2 0
  • 1 0

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.

Patsy Jamieson
Source: EatingWell Magazine, Winter 2004

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Recipe Summary

total:
1 hr
Servings:
12

Nutrition Profile:

Nutrition Info
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Ingredients

Topping
Muffins

Directions

  • Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.

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  • 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.

  • To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.

  • 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).

  • 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

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.

DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.

Nutrition Facts

Serving Size:
1 muffin
Per Serving:
218 calories; protein 4.3g; carbohydrates 38.8g; dietary fiber 2.8g; sugars 15.4g; fat 6.2g; saturated fat 0.7g; cholesterol 31mg; vitamin a iu 1595.3IU; vitamin c 5.6mg; folate 10.2mcg; calcium 70mg; iron 1.3mg; magnesium 21.6mg; potassium 218.6mg; sodium 187.3mg; thiamin 0.2mg; added sugar 11g.
Exchanges:

2 starch, 1/2 fruit, 1 fat
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