Pineapple Upside-Down Muffins
Recipe from EatingWell

Glistening like sticky buns, these unusual muffins are packed with wholesome ingredients--vegetables, fruit and whole grains--so you can feel good about serving them to your family. If you prefer to make simple carrot muffins for lunchboxes or breakfasts-on-the-go, omit the topping; sprinkle 2 tablespoons chopped nuts over the muffins before baking, if desired.


Pineapple Upside-Down Muffins

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Ingredients
  • 2  tablespoons
    packed light brown sugar
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  • 2  tablespoons
    chopped walnuts, or pecans (optional)
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  • 1  10-ounce can
    pineapple slices
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  • 3/4  cup
    whole-wheat flour
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  • 3/4  cup
    all-purpose flour
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  • 2  teaspoons
    baking powder
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  • 1/2  teaspoon
    baking soda
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  • 1/4  teaspoon
    salt
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  • 1  tablespoon
    ground cinnamon
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  • 2 
    large eggs
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  • 1/2  cup
    packed light brown sugar
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  • 1/4  cup
    canola oil
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  • 2  tablespoons
    pineapple juice, or orange juice
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  • 1  teaspoon
    vanilla extract
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  • 1  8-ounce can
    crushed pineapple, (not drained)
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  • 1  cup
    grated carrot, (1 large)
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  • 1/2  cup
    old-fashioned oats
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  • 3/4  cup
    raisins, preferably baking raisins (see Ingredient note)
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  • 1/4  cup
    chopped walnuts, or pecans (optional)
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Directions
1.
Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.
2.
To prepare topping: Sprinkle 1/2 teaspoon brown sugar into each muffin cup. Sprinkle nuts, if using, over the sugar. Stack pineapple slices and cut into 6 wedges. Place 2 wedges in each muffin cup.
3.
To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.
4.
Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice and vanilla. Stir in crushed pineapple. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in carrot, oats, raisins and nuts, if using. Scoop the batter into the prepared muffin cups (they'll be quite full).
5.
Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes. Immediately loosen edges and turn muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts. Let cool for at least 10 minutes. Serve upside-down, either warm or at room temperature.

Tip:
Ingredient Note: Baking raisins, moister than regular ones, ensure a better texture. To substitute regular raisins, plump them first: soak in boiling water for 10 minutes; drain well.

Nutrition information
Calories 211, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Cholesterol 35 mg, Sodium 185 mg, Carbohydrate 36 g, Fiber 3 g, Protein 4 g, Potassium 152 mg. Exchanges: Starch 2, Fruit 0.5, Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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