Pineapple Upside Down Muffins
- 4 tablespoons reduced fat margarine
- 12 cup brown sugar
- 1 teaspoon cinnamon
- 1 can (8 ounce) pineapple slices
- 1 12 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 6 tablespoons reduced fat margarine
- 1 cup sugar
- 2 teaspoons vanilla
- 2 large egg whites
- 12 cup pineapple juice, (reserved from can)
- 12 cup low-fat milk
DirectionsIn a small pan melt margarine over medium heat.
Add brown sugar and cinnamon, stir until sugar has melted.
Remove from heat.
Grease muffin tin (do not use liners).
Break pineapple slices in half and arrange in muffin tin.
The broken halves should over-lap eachother within one muffin round.
Pour a tablespoon or so of brown sugar mix over each pineapple slice.
Preheat oven to 350F.
Cakey part: In a large bowl, sift flour and baking powder; set aside.
In a medium bowl beat margarine and sugar until light and fluffy.
Stir vanilla into butter/sugar mix, then, add the egg whites and beat well.
In a small bowl, combine the pineapple juice and milk.
Fold the wet mixes into the dry in alternating fashion (between the butter/sugar mix and juice/milk mix).
Stir until it's just combined -- don't over mix.
Pour batter into mufin tin over topping mix.
Bake for 20 minute or until muffin is done ( i use the toothpick test).
Let cool for 5 minute and run the edges of muffins with an icing knife and carefully lift out muffins -- transfer to plate.
Eat'em hot or cool -- YUM!