PINEAPPLE UPSIDE-DOWN MUFFINS
These muffins have just about everything! Very healthy and YUMMY!
Provided by Andrea
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups. Stack the pineapple slices and cut them into 6 wedges. Set aside.
- Sprinkle 1 teaspoon of brown sugar into the bottom of each muffin cup. Sprinkle in 1/2 teaspoon of walnuts over the sugar, and then place two wedges of pineapple into each cup. Set aside.
- In a large bowl, stir together the oats, whole wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk together the eggs, 1/2 cup of brown sugar, canola oil, pineapple juice and vanilla. Stir the wet ingredients into the dry just until moistened. Fold in the crushed pineapple, carrot, raisins and walnuts. Spoon evenly into the prepared muffin cups.
- Bake the muffins until the tops spring back when lightly pressed, about 20 minutes. While the muffins are still hot, loosen the edges from the pan using a small knife and invert onto a serving tray so that the pineapple is on top. Serve upside-down while still warm or at room temperature.
Nutrition Facts : Calories 251.5 calories, Carbohydrate 42.1 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 3 g, Protein 4.4 g, SaturatedFat 0.9 g, Sodium 207.5 mg, Sugar 24.3 g
DELICIOUS PINEAPPLE MUFFINS
A moist muffin with a brown sugar and cinnamon topping.
Provided by ACPHIFER
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
- In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.
- In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
- Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
- Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.
Nutrition Facts : Calories 182.6 calories, Carbohydrate 28.6 g, Cholesterol 27.8 mg, Fat 6.5 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 3.9 g, Sodium 187.4 mg, Sugar 13.3 g
PINEAPPLE BERRY "MAKE UM YOUR WAY" MUFFINS
Muffins with lots of taste, fiber and not too many calories. These will carry you through till lunch.
Provided by gail.lalumiere
Categories Quick Breads
Time 45m
Yield 12 muffins, 12-14 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees.
- In a small bowl combine the pineapple, sour cream, egg, melted butter until well blended. Stir in the coconut.
- In a large bowl mix the dry items, flour through salt, and blend well.
- Add the berries and nuts to the flour mix and toss to blend.
- Make a well in the dry ingredients and pour in the wet blend.
- Gently stir until just combined.
- Spray oil into 12 cup muffin tin and add generous amount of the batter to each. (If there is too much batter left, make a small tin pan in addition, or could make 2 more muffins).
- Bake for 30 - 35 minutes.
Nutrition Facts : Calories 221, Fat 9.3, SaturatedFat 4.2, Cholesterol 34.5, Sodium 235.4, Carbohydrate 31, Fiber 1.9, Sugar 12, Protein 4.5
PINEAPPLE BLUEBERRY UPSIDE DOWN MUFFINS (HEALTHIER)
A modified version of SoupCookie's recipe, I made these one evening after work and shared them with my coworkers the next day. They were a great hit.
Provided by EveMarieBG
Categories Quick Breads
Time 42m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- TOPPING: In a small pan melt together first 4 ingredients over medium heat. Stir until mixed and remove from heat.
- Grease muffin tin with non-stick spray (do not use liners).
- Drain can of crushed pineapple, reserving liquid. Divide crushed pineapple between muffin cups and put on the bottom.
- Put 4 blueberries on top of the pineapple on the bottom of each muffin cup. I used frozen berries but fresh or dried should work too.
- Pour a tablespoon or so of brown sugar mix over the fruit in each cup.
- CAKE: In a large bowl, mix flours and baking soda; set aside.
- In a medium bowl beat butter and sugar together thoroughly.
- Stir vanilla into butter/sugar mix, then add egg whites and beat well.
- In a small bowl, combine the pineapple juice and yougurt, add milk and stir.
- Fold the wet mixes into the dry in alternating fashion (between the butter/sugar mix and juice/milk mix).
- Stir until it's just combined -- don't over mix.
- Divide batter between muffin tins over fruit topping.
- Bake for 20 minute or until muffin is done (toothpick inserted in the center should come out clean).
- If eating immediately, let cool for 5 minute and run knife around the edge before transferring to plate. If eating later, chill in the refrigerator before removing from the pan (the topping comes out better this way).
Nutrition Facts : Calories 232.9, Fat 6.4, SaturatedFat 4.5, Cholesterol 10.5, Sodium 110.2, Carbohydrate 41.9, Fiber 1.4, Sugar 28.8, Protein 3.2
PINEAPPLE SUNSHINE MUFFINS
Even though my children are grown, they still look for these muffins on Sunday mornings. I put the leftovers, if any, in my husband's lunch for a surprise treat.
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking powder, cinnamon and ginger. In another bowl, whisk the eggs, butter and vanilla; stir in pineapple. Stir into dry ingredients just until moistened. Fold in carrot and sunflower kernels. , Fill greased or paper-lined muffin cups three fourths full. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 272 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 191mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 1g fiber), Protein 5g protein.
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
Provided by Taste of Home
Time 35m
Yield about 3 dozen mini muffins or 10 regular muffins.
Number Of Ingredients 10
Steps:
- 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 center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 68 calories, Fat 2g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 50mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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