Pineapple Upside Down Muffins Recipe

Summary

Servings12Course
MethodMain Ingredient

Ingredients

 Brown sugar1⁄3 Cup (5.33 tbs)
 Crushed pineapple1 Cup (16 tbs), drained
 All purpose flour1 1⁄2 Cup (24 tbs)
 Sugar1⁄2 Cup (8 tbs)
 Salt1⁄4 Teaspoon
 Soda1⁄2 Teaspoon
 Baking powder1 Teaspoon
 Cinnamon1 Teaspoon
 Eggs2 , beaten
 Buttermilk1 Cup (16 tbs)
 Butter2 Tablespoon, melted
 Butter2 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

Grease muffin cups.
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
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