Pineapple Upside-Down Muffins
TOTAL TIME: Prep: 25 min. Bake: 10 min.
YIELD: about 3 dozen mini muffins or 10 regular muffins.
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
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1 can (8 ounces) crushed pineapple
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1-1/2 cups all-purpose flour
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3/4 cup sugar
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2 teaspoons baking powder
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1/4 teaspoon salt
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2 large eggs, room temperature
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1/2 cup vanilla yogurt
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1/4 cup canola oil
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5 teaspoons brown sugar
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18 to 20 maraschino cherries, halved
Directions
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1.
Preheat oven to 400°. Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside.
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2.
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.
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3.
Fill greased mini-muffin cups two-thirds full. Sprinkle tops with brown sugar; top with halved cherries.
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4.
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.
Nutrition Facts
1 mini muffin: 68 calories, 2g fat (0 saturated fat), 11mg cholesterol, 50mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 1g protein.
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