Bakery-Style Upside-Down Hawaiian Pineapple Muffins
- 1 (14 ounce) can pineapple tidbits, well drained
- 12 tablespoons brown sugar
- 12 teaspoons butter
- 12 teaspoons honey
- MUFFINS
- 1 1/2 cups flour
- 1/2 cup natural bran
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup brown sugar
- 1 large egg
- 1 cup buttermilk (or use plain yogurt)
- 1/4 cup vegetable oil
- 2 teaspoons vanilla (or use pineapple extract)
- 3 tablespoons honey
- Set oven to 350u0b0F.
- Place oven rack to second-lowest position).
- Generously grease 12 regular-size muffin tins (do not use paper liners for this).
- Divide and place the tidbits in the bottom of each muffin tin in a single layer.
- Top the pineapple with about 1 tablespoon brown sugar, then 1 teaspoon melted butter, then 1 teaspoon honey; set aside tins while preparing the muffin batter.
- To prepare the muffin batter; in a large bowl mix together flour with bran, baking powder, baking soda and salt.
- Stir in 3/4 cup brown sugar until blended (can use less brown sugar if desired).
- In a medium bowl whisk egg with buttermilk, oil, vanilla and 3 tablespoons honey; pour into the flour mixture and stir just until combined.
- Divide and spoon batter into muffin cups on top of the pineapple mixture (fill almost to the top).
- Place the muffin tins on baking sheet to catch any spills.
- Bake for about 25 minutes, or until muffins test done.
- Cool muffins in tins for 5 minutes.
- Meanwhile place a large piece of wax paper onto a cooling rack to catch any spills.
- Turn muffins out onto cooling rack upside down and remove from pan/s.
pineapple tidbits, brown sugar, butter, honey, muffins, flour, natural bran, baking powder, baking soda, salt, brown sugar, egg, buttermilk, vegetable oil, vanilla, honey
Taken from www.food.com/recipe/bakery-style-upside-down-hawaiian-pineapple-muffins-187766 (may not work)