PINEAPPLE UPSIDE DOWN CORNBREAD MUFFINS
Provided by Aarti Sequeira
Time 1h
Yield 12 muffins
Number Of Ingredients 17
Steps:
- For the pineapple: Preheat the oven to 450 degrees F. Grease a 12-cup muffin pan with cooking spray.
- Combine the brown sugar, butter, allspice, kosher salt and cinnamon in a skillet over medium-low heat and cook until bubbling. Add the pineapple, stir to coat and cook until the liquid has nearly evaporated and the caramel has deepened in color, about 7 minutes.
- For the muffins: Meanwhile, working quickly, whisk the boiling water into the cornmeal in a large bowl until you get a stiff mash. Whisk in the buttermilk, stirring until smooth. Stir in the egg, then add the flour, granulated sugar, baking powder, kosher salt and baking soda and mix until just incorporated.
- Add 2 to 3 pieces of the pineapple to the bottom of each muffin cup. Evenly divide the cornbread mixture among the muffin cups, filling each three-quarters of the way full.
- Bake for 15 minutes. Cool on a wire rack for 5 minutes. Use a paring knife to remove each muffin, flipping it to reveal the caramelized pineapple before placing on a plate. Sprinkle with flaky sea salt and serve!
PINEAPPLE UPSIDE-DOWN MUFFINS
For a modern version of upside-down cake, we use pineapple and a sweet batter to make fun muffins with a cherry on top. -Suzeanne Longwill, Ortonville, Michigan
Provided by Taste of Home
Time 35m
Yield about 3 dozen mini muffins or 10 regular muffins.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, yogurt, oil and reserved pineapple juice. Add to flour mixture; stir just until moistened. Fold in reserved pineapple., Fill greased mini-muffin cups two-thirds full. Sprinkle tops with brown sugar; top with halved cherries., Bake 9-12 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 68 calories, Fat 2g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 50mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
PINEAPPLE UPSIDE-DOWN MUFFIN CAKES
A friend submitted this recipe to a cookbook our school district was compiling. The first time I made them, the whole family declared the recipe a winner. Delicious and healthy to boot, they remain favorites to this day. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Coat 12 muffin cups with cooking spray. Mix brown sugar and melted butter; divide among prepared cups. Quarter each pineapple slice; place one piece in each cup. , For cakes, cream butter and sugar until light and fluffy, 3-5 minutes; beat in egg and vanilla. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with yogurt and milk, beating well after each addition. , Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 12-15 minutes. Cool in pan 2 minutes; invert onto a serving plate. Serve warm or at room temperature.
Nutrition Facts : Calories 177 calories, Fat 8g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 178mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
PINEAPPLE UPSIDE-DOWN MUFFINS
These muffins have just about everything! Very healthy and YUMMY!
Provided by Andrea
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups. Stack the pineapple slices and cut them into 6 wedges. Set aside.
- Sprinkle 1 teaspoon of brown sugar into the bottom of each muffin cup. Sprinkle in 1/2 teaspoon of walnuts over the sugar, and then place two wedges of pineapple into each cup. Set aside.
- In a large bowl, stir together the oats, whole wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk together the eggs, 1/2 cup of brown sugar, canola oil, pineapple juice and vanilla. Stir the wet ingredients into the dry just until moistened. Fold in the crushed pineapple, carrot, raisins and walnuts. Spoon evenly into the prepared muffin cups.
- Bake the muffins until the tops spring back when lightly pressed, about 20 minutes. While the muffins are still hot, loosen the edges from the pan using a small knife and invert onto a serving tray so that the pineapple is on top. Serve upside-down while still warm or at room temperature.
Nutrition Facts : Calories 251.5 calories, Carbohydrate 42.1 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 3 g, Protein 4.4 g, SaturatedFat 0.9 g, Sodium 207.5 mg, Sugar 24.3 g
UPSIDE-DOWN CARAMEL-APPLE MUFFINS
I've never been much of a muffin maker. If I'm going to bake, I'd prefer to make a whole cake. But there is one kind of muffin that I heartily embrace - an upside-down fruit muffin. Its small, individual size encourages the fruit to condense and caramelize as it bakes. Then, when you unmold the muffin, the fruit transforms into a glistening crown of an irresistible sticky topping.
Provided by Melissa Clark
Categories dessert
Time 55m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Heat the oven to 375 degrees. Generously grease a 12-cup muffin tin.
- In a large skillet over medium-high heat, stir together the apples, 1/2 cup brown sugar, 8 tablespoons butter and pinch salt. Cook, stirring occasionally, until the apples are tender, about 15 minutes. Distribute the apple slices among the muffin cups. Add walnuts, if using, on top of the apple slices.
- To make the muffins, in a large bowl, whisk together flour, 3/4 cup brown sugar, baking powder, cinnamon and 1/4 teaspoon salt.
- In a separate bowl, whisk together 8 tablespoons butter, eggs, sour cream and vanilla. Pour the wet ingredients into the dry and fold together until smooth. Distribute the batter on top of the apples. Bake until the muffins are slightly puffed, about 20 to 22 minutes.
- Allow the muffins to cool partly in the pan; turn onto a platter and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 19 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 166 milligrams, Sugar 20 grams, TransFat 1 gram
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