Try this PINEAPPLE UPSIDE DOWN MUFFINS recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350. Spray down the muffin pan with cooking spray.
Mix eggs, white sugar, and pineapple juice; beat for 2 minutes. Separately, sift flour, baking powder, and salt. Combine the two mixtures and mix for 2 minutes.
In a small saucepan, melt the butter and add the brown sugar. Stir on low heat for one minute, then remove from heat.
Using a biscuit cutter (I have a set of different sizes, I used the next-to-largest, which is 2 3/8”) cut down the pineapple rings so they will fit just above the bottom of the muffin well.
Spoon a layer of warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top and a cherry to the middle of each pineapple. Pour cake mixture over to fill the muffin tin ¾ full.
Bake 20-25 min, or until the tops turn golden brown.
When done, allow to cool for 5 min, then turn the muffin pan upside-down onto a serving tray before removing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (792g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1894 | ||
Calories from Fat: 33 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 13.1mg | 4 % | |
Sodium 426.8mg | 15 % | |
Potassium 974mg | 26 % | |
Total Carbohydrate 456.2g | 134 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 453.9g | ||
Protein 19.7g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1894
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