Downside-UP Pineapple Muffins
These pineapple muffins are very moist, mixing pineapples into the flour, also place the pineapple wedges at the bottom of the muffin pans, they can be breakfast, snack or a dessert.
Yield
12 servingsPrep
20 minCook
25 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the topping | |||
| 2 | tablespoons |
brown sugar
packed |
|
| 3 | tablespoons |
walnuts
chopped |
|
| 10 | ounces |
pineapple
sliced |
|
| For the muffins | |||
| 1 | cup |
whole-wheat pastry flour
|
|
| ½ | cup |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | tablespoon |
cinnamon
|
|
| 1 | large |
eggs
|
|
| 1 | large |
egg whites
|
|
| ⅓ | cup |
brown sugar
packed |
*
|
| ¼ | cup |
canola oil
or other vegetable oil |
|
| 2 | tablespoons |
orange juice
freshly squeezed |
|
| 1 | teaspoon |
vanilla extract
|
|
| 8 | ounces |
pineapple
crushed with juice |
|
| 1 | cup |
carrots
grated |
|
| ½ | cup |
rolled oats
|
|
| ¼ | cup |
raisins, seedless
optional |
|
| ¼ | cup |
walnuts
chopped, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the topping: | |||
| 3E+1 | ml |
brown sugar
packed |
|
| 45 | ml |
walnuts
chopped |
|
| 289 | ml/g |
pineapple
sliced |
|
| For the muffins: | |||
| 237 | ml |
whole-wheat pastry flour
|
|
| 118 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 15 | ml |
cinnamon
|
|
| 1 | large |
eggs
|
|
| 1 | large |
egg whites
|
|
| 79 | ml |
brown sugar
packed |
*
|
| 59 | ml |
canola oil
or other vegetable oil |
|
| 3E+1 | ml |
orange juice
freshly squeezed |
|
| 5 | ml |
vanilla extract
|
|
| 231.2 | ml/g |
pineapple
crushed with juice |
|
| 237 | ml |
carrots
grated |
|
| 118 | ml |
rolled oats
|
|
| 59 | ml |
raisins, seedless
optional |
|
| 59 | ml |
walnuts
chopped, optional |
|
Directions
Preheat oven to 400°F.
Coat 12 muffin cups with cooking spray or brush with oil.
For the topping:
Place ½ teaspoon brown sugar into each muffin cup.
Place nuts on top of the sugar.
Stack pineapple slices and cut into 6 wedges.
Place 2 wedges in each muffin cup. Try to push them down.
For the muffins:
Sift together whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.
Whisk eggs and brown sugar in a medium bowl until smooth.
Combine in oil, juice and vanilla.
Mix in crushed pineapple.
Stir the wet ingredients into the dry ingredients, and combine with a rubber spatula until just mixed.
Stir in carrot, oats, raisins and nuts(optional).
Scoop the batter into the prepared muffin cups (they'll be very full).
Bake the muffins until the tops are golden brown and firm to the touch, 20 to 25 minutes.
Loosen edges right away and take muffins out onto a baking sheet.
Restore any stray pineapple pieces and nuts.
Let cool for at least 5 minutes.
Serve downside-up.
