Dessert

Pineapple upsidedown muffins is for Dessert.

Pineapple upsidedown muffins takes 10 minutes to prepare.

Pineapple upsidedown muffins takes 25 minutes to cook.

Pineapple upsidedown muffins makes 12 servings.

The ingredients for Pineapple upsidedown muffins are:

2 tablespoons margarine
1/4 cup brown sugar
3/4 cup crushed pineapple (canned)
3/4 cup whole wheat flour
1/4 cup oat bran
1/4 cup flax seeds, ground
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup non fat milk
1 teaspoon vinegar
1 teaspoon vanilla extract
6 tablespoons vegetable oil (next time I will substitute applesauce for this oil, that will reduce the calories a lot)
1/4 cup sugar
1/2 cup splenda
2 large egg yolks

Here is how you make Pineapple upsidedown muffins:

Preheat oven to 350.For pineapple layer:Melt margarine in saucepan over moderately low heat. Add brown sugar and cook, whisking, until mixture is smooth, about 1 minute.Divide among muffin cups (just shy of 1 tablespoon per cup)Divide crushed pineapple among muffin cups (about 1 tablespoon per cup)For cake batter:Sift together flour, oat bran, ground flax, baking powder, and salt in a large bowl.Whisk together milk, vinegar, and vanilla in a small bowl.Beat oil (or applesauce) with sugar and splenda, until creamy and blended. Add yolks, 1 at a time, beating well after each addition.Add flour mixture and milk mixture alternately and mix until just combined. (don't over mix)Divide batter evenly among cups. Bake until puffed, about 25 minutes. Cool cakes in pan for 15 min, then loosen the sides and invert on to rack to cool.Number of Servings: 12Recipe submitted by SparkPeople user AMYDEANE17.

The nutritional information for Pineapple upsidedown muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 173.1

• Total Fat: 10.4 g
• Cholesterol: 34.3 mg
• Sodium: 28.3 mg
• Total Carbs: 19.1 g
• Dietary Fiber: 2.3 g
• Protein: 2.8 g