PINEAPPLE UPSIDE DOWN MUFFINS

By grinder

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 breakfasts-on-the-go or to pack in lunchboxes, omit the topping; sprinkle 2 tablespoons nuts over the muffins before baking, if desired.



INGREDIENT NOTE:
Baking raisins, moister than regular ones, ensure a better texture. To substitute regular raisins, plump them first: soak in boiling water 10 minutes; drain well.

TOPPING VARIATIONS:
Replace canned pineapple with ¾ cup sliced fresh pineapple, banana, mango or plums, or with rhubarb cut into ½” pieces

PER MUFFIN: 211 calories; 6 g fat ( 1 g sat , 3 g mono ); 35 mg cholesterol; 36 g carbohydrates; 4 g protein; 3 g fiber; 185 mg sodium; 152 mg potassium.

Ingredients

• Topping:
• 2 Tbsp. packed light brown sugar (24g)
• 2 Tbsp. chopped walnuts, or pecans (opt)
• 1 (10oz) can pineapple slices
• Muffins:
• 3/4 cup whole-wheat flour (4oz)
• 3/4 cup all-purpose flour (3.5oz)
• 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 (4oz)
• 1/4 cup canola oil (1.75oz)
• 2 Tbsp. pineapple or orange juice (1oz)
• 1 teaspoon vanilla extract
• 1 (8oz) can crushed pineapple, not drained
• 1 cup grated carrot, 1 large
• 1/2 cup old-fashioned oats
• 3/4 cup baking raisins, see note
• 1/4 c. chopped walnuts, or pecans (1oz) (opt)

Preparation

Step 1

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


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.

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 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).
Bake muffins until the tops are golden brown and firm to the touch, 15-25 minutes. Immediately loosen edges and turn muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts. Let cool at least 10 minutes. Serve upside-down, either warm or at room temperature.