Pineapple Upside Down Carrot Muffins
12 teaspoons (1/4 cup) packed brown sugar
2 tablespoons chopped walnuts or pecans
1 can (8 ounces) pineapple slices, drained
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg white
3/4 cup packed brown sugar
2 tablespoons vegetable oil
1 teaspoon vanilla
1 can (8 ounces) crushed pineapple, undrained
1 cup (2 medium carrots) finely grated carrot
3/4 cup baking raisins
Heat oven to 400 degrees. Spray 12 muffin cups, 2 3/4 x 3/8 -inches with cooking spray.
Pat 1 teaspoon brown sugar in bottom of each muffin cup. Divide nuts evenly among muffin cups. Stack pineapples slices; cut stack into 6
wedges (24 pieces). Place 2 pineapple pieces in each muffin cup.
Stir together flours, cinnamon, baking powder, baking soda and salt in medium bowl.
Mix egg, egg white, 3/4 cup brown sugar, oil and vanilla in large bowl, using fork or wire whisk. Stir in crushed pineapple.
Stir in flour mixture, carrot and raisins, using spoon, just until moistened. Divide batter evenly among muffin cups.
Bake 20 to 25 minutes or until golden brown. Loosen edges immediately; turn muffins out onto cooking sheet.
Cool 10 minutes before serving.
Makes 12 muffins.
Pairs Well With
Moisture-rich baking raisins are an excellent choice for this recipe because they won't draw as much moisture from the batter as regular
raisins would. If using regular raisins, plump them up by soaking in boiling water for 10 minutes, then draining before use.