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Pineapple Upside-Down Muffins

From: EatingWell

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.

Servings: 1 dozen muffins
Prep: 30 mins
Total: 1 hr
Rated : 
 by 8 people
2 tablespoons  packed light brown sugar
2 tablespoons  chopped walnuts, or pecans (optional)
1 10-ounce can  pineapple slices
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)
1. Preheat oven to 400 degrees 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.
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 Facts
Calories 211, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Cholesterol 35 mg, Sodium 185 mg, Carbohydrate 36 g, Fiber 3 g, Protein 4 g, Potassium 152 mg. Exchanges: Starch 2, Fruit 0.5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet

What do you think? Rate this recipe!
lesleyjohnson2 wrote:

36g carbs seems really high for 1 muffin

8/22/2012 08:37:01 AM Report Abuse
cecieclarke wrote:

These were good, but the pineapple on the bottom kept falling off. I will try it next time with crushed pineapple on the bottom as well as in the muffin.

7/12/2012 09:13:29 PM Report Abuse
kellyd1ao wrote:

These are really good! They're a little more time-consuming, but I mixed together the dry ingredients the night before in a Ziploc bag, to save a little time in the morning. Well worth the effort. Very flavorful, and I don't have to feel guilty about eating them!

5/17/2011 04:42:32 PM Report Abuse
leslie.lynch29 wrote:

Wonderful! I substituted the oil for all natural no sugar added applesauce to make them healthier but keep them super moist--delicious

4/7/2011 08:32:44 PM Report Abuse
totallyawesome3 wrote:

These were very good - moist and sweet.

2/20/2011 08:50:26 AM Report Abuse
gagnon.kelly wrote:

Absolutely delicious, and I don't ussual like pineapple desserts or carrot cake. I am forwarding this recipe to all of my family.

2/21/2010 03:54:31 AM Report Abuse

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