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Pineapple Upside Down Muffins

Serves: Makes 6 servings

Ingredients:

    1 1/2 cups flour
  • 1 cup sugar
  • 3/4 cup brown sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 6 tablespoons butter, melted
  • 1 egg
  • 3/4 cup milk
  • 1/3 cup shortening
  • 1 (20 oz.) can sliced pineapple in juice, drained
  • Maraschino cherries


Procedures:

Heat oven to 350°F. Place 1 tablespoon melted butter in the bottom of each section of a mini-cake pan, like the Nordic Ware Pineapple Cake Pan. Divide brown sugar evenly and sprinkle over butter. Place 1 pineapple slice in each section. Place cherry in center of each pineapple ring. Set aside.

In medium bowl, combine remaining ingredients; blend at low speed, scraping bowl often. Beat at medium speed for 3 minutes, scraping bowl occasionally. Pour batter over pineapple slices in pan. Bake at 350°F for 23–25 minutes, until toothpick inserted comes out clean. Remove from oven and immediately invert onto cooling rack. Serve warm or cool.

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Ship On - 10/27/2014
 
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