Pineapple Upside Down Bran Muffins

• FOR THE TOPPING:
• 1 can (14oz) Pineapple Rings, Well Drained.
• 3/4 cups Brown Sugar
• 1/4 cups Melted Butter
• 1/4 cups Liquid Honey
• _____
• FOR THE MUFFINS:
• 1-1/2 cup Flour
• 1/2 cups 100% Natural Wheat Bran
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1/2 cups Brown Sugar
• 1 whole Egg
• 1 cup Buttermilk Or Plain Yogurt
• 1/4 cups Vegetable Oil
• 2 Tablespoons Liquid Honey

1. Preheat oven to 375 degrees (F). Grease a 12-count muffin pan.
2. For Topping: Cut each pineapple ring into thirds, then fit 2 pieces in the bottom of each muffin cup. To each muffin cup add 1 Tablespoon brown sugar, then 1 teaspoon butter and then 1 teaspoon honey.
3. For Muffins: In a large bowl, add the flour, bran, baking powder, baking soda, salt and sugar. Stir together well.
4. In another bowl, whisk egg with buttermilk, oil and honey. Pour into flour mixture and stir just until combined. Spoon batter into muffin cups on top of pineapple mixture.
5. Bake for about 25 minutes. Tops should be golden brown and cake tester inserted into middle of muffin should come out clean.
6. Put muffin pan on a cooling rack and leave sitting for about 5 minutes. Place a piece of wax paper under the cooling rack to catch any drips. Turn muffins out onto cooling rack, upside down and remove pan. Enjoy!
7. Makes 12 muffins

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Taken from tastykitchen.com/recipes/breads/pineapple-upside-down-bran-muffins/ (may not work)