Pineapple Upsidedown Muffins

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With brown sugar in the batter and pineapple chunks in the center, these muffins taste so incredibly dessert-like that my kids devoured them without stopping to notice the coarse whole grain flour and precious little oil I used to make them! They gobbled them up so quickly that next time, I will have to double the batch if I want any leftovers to freeze for quick breakfasts on-the-run!

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Here’s the recipe:

Pineapple Upsidedown Muffins

2 cups  fresh-ground whole wheat flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 large egg

3/4 cup brown sugar

1/4 cup canola oil

2/3 cup buttermilk (or regular milk mixed w/ 2 teaspoons vinegar and left to curdle for 5 min)

1 teaspoon vanilla extract (or 2 tsp imitation)

1 egg white, beaten until stiff

1 cup pineapple chunks, drained.

dscn1296Combine dry ingredients in a large bowl. In a smaller bowl ,whisk together all remaining ingredients EXCEPT the egg white. Add wet ingredients to the large bowl and stir until just combined. Fold in the egg white until just combined.

Drop batter into canola-sprayed mini muffin cups using a mini cookie scoop. Press one pineapple chunk into the center of each muffin, then top with another half scoop of batter. Bake at 375 degrees for 8-10 minutes or until a toothpick inserted in the center comes out clean.

 

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5 responses

  1. These sound wonderful. I love pineapple.Will have to try them.

  2. Just wanted to say these look great, and let you know I’ve been following your blog and love all your great ideas.

  3. Oooo, I want to try these with just a bit of struesel topping. Thanks for the yummy new recipe.

  4. Jenny,

    I made these today for my girls and their friend and they loved them! I also thought they were great. The whole wheat made them a little nutty and chewy. They were a hit and I will make them again often! Keep the healthy recipes coming!

  5. I have enjoyed your blog and recipes!! Thanks so much! I need more….where have you gone?? 😉

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