Pineapple Upside-Down Muffins

Name: Pineapple Upside-Down Muffins
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: about 3 dozen mini muffins or 10 regular muffins.
Ingredients: 1 can (8 ounces) crushed pineapple; 1-1/2 cups all-purpose flour; 3/4 cup sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 2 large Eggland's Best eggs; 1/2 cup vanilla yogurt; 1/4 cup canola oil; 5 teaspoons brown sugar; 18 to 20 maraschino cherries, halved

For a modern version of upside-down cake, we use pineapple and a sweet batter to make fun muffins with a cherry on top. —Suzeanne Longwill, Ortonville, Michigan

Ingredients

1 can (8 ounces) crushed pineapple
1-1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 large Eggland's Best eggs
1/2 cup vanilla yogurt
1/4 cup canola oil
5 teaspoons brown sugar
18 to 20 maraschino cherries, halved

Directions

Preheat oven to 400°. Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside.
In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, yogurt, oil and reserved pineapple juice. Add to flour mixture; stir just until moistened. Fold in reserved pineapple.
Fill greased mini-muffin cups two-thirds full. Sprinkle tops with brown sugar; top with halved cherries.
Bake 9-12 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Editor's Note: If using regular-size muffin cups, reduce maraschino cherries to five and bake for 12-16 minutes.

Nutrition Facts

1 mini muffin: 68 calories, 2g fat (0 saturated fat), 11mg cholesterol, 50mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 1g protein.

Originally published as Pineapple Upside-Down Muffins in Taste of Home Christmas Annual 2015

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homemadewithlove

Dec 17, 2017

Have made these for holiday parties and church potlucks. Taste just like pineapple upside cake. The yogurt keeps them moist.