Pineapple Upside-Down 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
| Servings | Prep Time | Cook Time |
| 3dozen mini muffins (10 regular muffins) | 25minutes | 10minutes |
| Servings | Prep Time |
| 3dozen mini muffins (10 regular muffins) | 25minutes |
| Cook Time |
| 10minutes |
Ingredients
- 1 can crushed pineapple 8 ounces
- 1-1/2 cups all-purpose flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs room temperature
- 1/2 cup vanilla yogurt
- 1/4 cup canola oil
- 5 tsp brown sugar
- 18-20 maraschino cherries halved
Portions: dozen mini muffins (10 regular muffins)
Units:
|
Ingredients
Portions: dozen mini muffins (10 regular muffins)
Units:
|
Instructions
- Preheat oven to 400°. Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside.
- 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.
- Fill greased mini-muffin cups two-thirds full. Sprinkle tops with brown sugar; top with halved cherries.
- Bake 9-12 minutes or until a toothpick inserted in centre comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Recipe Notes
Editor's Note
If using regular-size muffin cups, reduce maraschino cherries to 5 and bake for 12-16 minutes.
Nutrition Facts
1 mini muffin: 68 calories, 2g fat (0 saturated fat), 11mg cholesterol, 50mg sodium, 12g carbohydrate (8g sugars, 0 fibre), 1g protein.
