Upside-Down Pineapple Muffins

• 6 teaspoons golden syrup
• 6 pineapple rings, canned in natural juice, drained (reserve 1/4 cup juice)
• 1 cup flour
• 2 teaspoons baking powder
• 14 cup sugar
• 30 g butter, melted
• 1 egg
• 14 cup pineapple juice
• 2 tablespoons milk
• 12 teaspoon vanilla

1. Preheat oven to 200C Lightly grease 6 muffin tins.
2. Place one tsp golden syrup into each muffin tin and top with a pineapple ring.
3. You may need to cut a small wedge out of each ring to make it fit in the tin.
4. Sift together flour and baking powder into a bowl, stir in sugar and make a well in the centre.
5. In another bowl, lightly whisk together the melted butter, eggs, pineapple juice, milk and vanilla.
6. Fold egg mixture into dry ingredients and stir quickly to combine.
7. Spoon mixture on top of pineapple ring and back for 12 - 15 minutes or until muffins spring back when lightly pressed.

golden syrup, pineapple, flour, baking powder, sugar, butter, egg, pineapple juice, milk, vanilla

Taken from www.food.com/recipe/upside-down-pineapple-muffins-240423 (may not work)