Pineapple Upside-Down Muffins

By mamapig

Ingredients

• TOPPING
• 2 Tbsp. packed light brown sugar
• 2 Tbsp. chopped walnuts, or pecans (optional)
• 1 10 oz. can pineapple slices
• MUFFINS
• 3/4 cup whole-wheat flour
• 3/4 cup all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 Tbsp. ground cinnamon
• 2 lg eggs
• 1/2 cup packed light brown sugar
• 1/4 cup canola oil
• 2 Tbsp. pineapple juice, or orange juice
• 1 tsp. vanilla extract
• 1 8 oz. 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 note)
• 1/4 cup chopped walnuts, or pecans (optional)

Details

Servings 12
Cooking time 15mins
Adapted from eatingwell.com

Preparation

Step 1

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

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 ; add the wet 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.

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.