Pineapple Upside Down Muffins

Recipe by SoupCookie
READY IN: 45mins
YIELD: 12 muffins




  • 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!