- 12
Ingredients
- Topping
- 2 tablespoons packed light brown sugar
- 2 tablespoons chopped walnuts, or pecans, optional
- 1 can pineapple slices (10 ounce)
- 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 can crushed pineapple in juice (8 ounce)
- 1 cup grated carrot
- 1/2 cup oats
- 3/4 cup raisins, preferably baking raisins
- 1/4 cup chopped walnuts, or pecans (optional)
Preparation
Step 1
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.
3. Stack pineapple slices and cut into 6 wedges. Place 2 wedges in each muffin cup.
4. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.
5. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice and vanilla. Stir in crushed pineapple. Add to the dry ingredients and mix with a rubber spatula just until moistened.
6. Stir in carrot, oats, raisins and nuts, if using. Scoop the batter into the prepared muffin cups (they'll be quite full). or at room temperature.
7. Bake the muffins until golden brown and firm to the touch, 15-25 mins. Immediately loosen edges and turn out onto a baking sheet. Restore any stray pineapple pieces and nuts. Let cool at least 10 mins. Serve upside-down, warm
*Topping variations: Replace pineapple with 3/4 cup sliced fresh pineapple, banana, mango
Excellent! One of David's favorites - the pineapple on the bottom was probably unnecessary. Used eggbeaters instead of eggs and left out the nuts