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Pineapple Upside-Down Muffins

March 20, 2017

Pineapple Upside-Down Muffins

2 Tbsps.  brown sugar
2 Tbsps. nuts, pecans or walnuts
10 oz. can of pineapple slices

1 1/2 Cup All-purpose flour
2 tsps. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
1 Tbsp. Ground Cinnamon
2 eggs
1/2 Cup brown sugar, packed
1/4 Cup veggie oil
2 Tbsps. pineapple juice or apple juice
1 tsp. Vanilla extract
8 oz. Can Crushed pineapple, with juice
1 Cup grated carrots
1/2 Cup Old fashion oats
1/3 Cup Baking raisins
1/4 Cup Chopped nuts

Preheat oven to 400 degrees F.    Grease 12 muffin cups.

Topping:  Chop pineapple slices.   Evenly sprinkle brown sugar and chopped nuts into each cup then top with pineapple; set aside.
In a bowl, sift together flour, baking powder, soda, salt and cinnamon; set aside.


In another bowl whisk together eggs and sugar.  Add oil, juice, and vanilla, blend in well. Stir in crushed pineapple.


Make a well in flour mixture and carefully fold in egg mixture. Stir in carrots, oats, raisins and nuts. Scoop into cups.     Bake 15 to 25 minutes or until tops are golden brown and firm to the touch. Immediately remove from cups and let cool upside down.   Serve upside down warm or at room temperature.   We like it warm with a small scoop of vanilla ice cream, oh so good!

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


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