PINEAPPLE UPSIDE-DOWN MUFFIN CAKES
A friend submitted this recipe to a cookbook our school district was compiling. The first time I made them, the whole family declared the recipe a winner. Delicious and healthy to boot, they remain favorites to this day. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Coat 12 muffin cups with cooking spray. Mix brown sugar and melted butter; divide among prepared cups. Quarter each pineapple slice; place one piece in each cup. , For cakes, cream butter and sugar until light and fluffy, 3-5 minutes; beat in egg and vanilla. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with yogurt and milk, beating well after each addition. , Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 12-15 minutes. Cool in pan 2 minutes; invert onto a serving plate. Serve warm or at room temperature.
Nutrition Facts : Calories 177 calories, Fat 8g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 178mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
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Ankit Raut
[email protected]I would not recommend this recipe to anyone.
Sush Anta
[email protected]I'm not sure what went wrong, but these muffin cakes were not good. They were dense and flavorless.
Journey Barsh
[email protected]These muffin cakes were a total disaster. They didn't rise properly and they were burnt on the bottom.
Jan Odendaal
[email protected]These were just okay. I think I would have liked them better if I had used fresh pineapple instead of canned.
Jubayer Rahman
[email protected]Overall, I thought these muffin cakes were pretty good. They were easy to make and they tasted good. I would definitely make them again.
Mouna Antoine
[email protected]I found that the muffin cakes were a bit dry. I think I should have added a little more butter to the batter.
Andrean Fergusson
[email protected]These were a bit too sweet for my taste, but my kids loved them.
Brandon Twitor
[email protected]I added a little bit of cinnamon to the batter and it gave the muffin cakes a really nice flavor.
ziddi_tanoli_mk ziddi_tanoli_mk
[email protected]These muffin cakes are perfect for a quick and easy dessert. They're also great for packing in lunches or snacks.
diana
[email protected]I love the combination of pineapple and brown sugar in these muffin cakes. It's a classic flavor combination that always satisfies.
Qari Shahid
[email protected]These were so easy to make and they turned out so well. I will definitely be making them again.
Fahid Ali
[email protected]I made these muffin cakes for a party and they were a huge success. Everyone loved them!
Sama simo
[email protected]These were delicious! I used fresh pineapple and they were so juicy and flavorful.
Stacian McFarlane
[email protected]I've made these muffin cakes several times now, and they always turn out perfectly. They're so easy to make and always a crowd-pleaser.
faridul কি কবর alam
[email protected]These pineapple upside-down muffin cakes were a hit with my family! They were moist and flavorful, and the pineapple topping was the perfect touch of sweetness.