Pineapple Upside-Down Muffins

Serves: 5
Total Calories: 428
Yield: 12 Muffins


1 1/2 cups whole wheat flour
1 cup whole wheat pastry flour
1/4 cup light brown sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon sea salt
1 cup applesauce
1/2 cup buttermilk
1/2 cup water
1/4 cup pineapple juice
1 large egg
2 teaspoons grated lemon peels
1 teaspoon vanilla extract
1/4 cup margarine melted
1/4 cup light brown sugar
1 (8-ounce) can crushed pineapple well drained


1. Preheat the oven to 375°F.

2. To create the “topping,” spoon 1 teaspoon of margarine in each cup of a greased muffin tin. Top with 1 heaping teaspoon of brown sugar, distributing it evenly in the bottom of each cup. Add 1 heaping teaspoon of crushed pineapple, spreading it evenly over the brown sugar. Use all of the pineapple. Set aside.

3. Sift the dry ingredients together in a large bowl.

4. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry ingredients. Stir just until mixed. Do not overstir.

5. Spoon the batter in the muffin tin over the “topping.” Fill each cup nearly to the top.

6. Bake for 15 to 20 minutes.

7. When the muffins are done, immediately turn them upside-down on a platter or baking sheet. Do not remove the muffin tin. Cool at least 10 minutes before removing the tin. You may need a knife to help free the muffins.

Nutritional Facts:

Serves: 5
Total Calories: 428
Calories from Fat: 42

This Pineapple Upside-Down Muffins recipe is from the The Complete Muffin Cookbook Cookbook. Download this Cookbook today.

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