I use this recipe so everyone gets a nice equal portion!
Make and share this Pineapple Upside Down Muffins recipe from Food.com.
Upside down part
- 4 tablespoons reduced fat margarine
- 1⁄2 cup brown sugar
- 1 teaspoon cinnamon
- 1 (8 ounce) can pineapple slices
- 1 1⁄2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 6 tablespoons reduced fat margarine
- 1 cup sugar
- 2 teaspoons vanilla
- 2 large egg whites
- 1⁄2 cup pineapple juice (reserved from can)
- 1⁄2 cup low-fat milk
- In a small pan melt margarine over medium heat. Add brown sugar and cinnamon, stir until sugar has melted. Remove from heat.
- Grease muffin tin (do not use liners).
- Break pineapple slices in half and arrange in muffin tin. The broken halves should over-lap eachother within one muffin round.
- Pour a tablespoon or so of brown sugar mix over each pineapple slice.
- Preheat oven to 350°F.
- Cakey part: In a large bowl, sift flour and baking powder; set aside.
- In a medium bowl beat margarine and sugar until light and fluffy.
- Stir vanilla into butter/sugar mix, then, add the egg whites and beat well.
- In a small bowl, combine the pineapple juice and milk.
- 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.
- Pour batter into mufin tin over topping mix.
- Bake for 20 minute or until muffin is done ( i use the toothpick test).
- Let cool for 5 minute and run the edges of muffins with an icing knife and carefully lift out muffins -- transfer to plate.
- Eat'em hot or cool -- YUM!
very good! I made a few substitutions but they were perfect... my co-workers really enjoyed them too!
Delicious muffins, just like upside down cake but in muffin form. I also used regular butter. I cut the recipe in half and made 6 muffins with good results. I used pineapple tidbits instead of slices. Thanks for sharing SoupCookie. Made for I recommend tag.
Oh wow these are good! I used butter in place of margarine. They are just sweet enough and just easy enough for my 7yoDD to help me make these. They are really really good! Thank you for a new staple in my kitchen. They did take about 30 minutes to cook through. Made and reviewed for PAC Fall 2008.