Pineapple Upside Down Muffins Recipe
Ingredients
| Brown sugar | 1⁄3 Cup (5.33 tbs) | |
| Crushed pineapple | 1 Cup (16 tbs), drained | |
| All purpose flour | 1 1⁄2 Cup (24 tbs) | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Soda | 1⁄2 Teaspoon | |
| Baking powder | 1 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Eggs | 2 , beaten | |
| Buttermilk | 1 Cup (16 tbs) | |
| Butter | 2 Tablespoon, melted | |
| Butter | 2 Tablespoon, melted |
Nutrition Facts
Serving size
Calories 179 Calories from Fat 46
% Daily Value*
Total Fat 5 g8%
Saturated Fat 2.9 g14.3%
Trans Fat 0 g
Cholesterol 46 mg15.3%
Sodium 142.8 mg6%
Total Carbohydrates 30 g10.1%
Dietary Fiber 0.81 g3.2%
Sugars 16.7 g
Protein 4 g7.3%
Vitamin A 3.3% Vitamin C 3.4%
Calcium 4.3% Iron 5.3%
*Based on a 2000 Calorie diet
Directions
Spoon one-fourth cup melted butter evenly into 12 muffin cups.
Sprinkle brown sugar over butter, then arrange pineapple in butter-sugar mixture.
Set aside.
Mix together all the dry ingredients (flour, sugar, salt, soda, baking powder and cinnamon) in large bowl.
In another bowl, whisk eggs with buttermilk and two tablespoons melted butter.
Make a well in the dry ingredients and quickly blend in the wet ingredients.
Spoon into muffin cups on top of the pineapple mixture.
Bake until done and gently remove from pans when cool, setting muffins upside down on tray and replacing any pineapple chunks which may have stuck to bottom of pan.
Serve warm.
Bake at 375 degrees 20-25 minutes
Chef
