Pineapple Upside-Down Muffins

• 1 can (8 ounces) crushed pineapple
• 1-1/2 cups all-purpose flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 large eggs, room temperature
• 1/2 cup vanilla yogurt
• 1/4 cup canola oil
• 5 teaspoons brown sugar
• 18 to 20 maraschino cherries, halved

1. Preheat oven to 400u0b0. Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside.
2. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, yogurt, oil and reserved pineapple juice. Add to flour mixture; stir just until moistened. Fold in reserved pineapple.
3. Fill greased mini-muffin cups two-thirds full. Sprinkle tops with brown sugar; top with halved cherries.
4. Bake 9-12 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

pineapple, flour, sugar, baking powder, salt, eggs, vanilla yogurt, canola oil, brown sugar, maraschino cherries

Taken from www.tasteofhome.com/recipes/pineapple-upside-down-muffins/ (may not work)