Pineapple Upside Down Carrot Muffins
INGREDIENTS
- Cooking Time: 25
- 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
- 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
DIRECTIONS
- 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.