Ingredients
-
-
2
-
2
-
1/2
-
1
-
1
-
2/3
-
-
1
-
1/2
-
1/2
-
1/2
-
1/2
-
2
-
2
Directions
Pineapple Blueberry Upside Down Muffins (Healthier), A modified version of SoupCookie’s recipe, I made these one evening after work and shared them with my coworkers the next day They were a great hit
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
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Topping: in a Small Pan Melt Together First 4 Ingredients Over Medium Heat. Stir Until Mixed and Remove from Heat. |
|
3
Done
|
Grease Muffin Tin With Non-Stick Spray (do not Use Liners). |
|
4
Done
|
Drain Can of Crushed Pineapple, Reserving Liquid. Divide Crushed Pineapple Between Muffin Cups and Put on the Bottom. |
|
5
Done
|
Put 4 Blueberries on Top of the Pineapple on the Bottom of Each Muffin Cup. used Frozen Berries but Fresh or Dried Should Work Too. |
|
6
Done
|
Pour a Tablespoon or So of Brown Sugar Mix Over the Fruit in Each Cup. |
|
7
Done
|
Cake: in a Large Bowl, Mix Flours and Baking Soda; Set Aside. |
|
8
Done
|
in a Medium Bowl Beat Butter and Sugar Together Thoroughly. |
|
9
Done
|
Stir Vanilla Into Butter/Sugar Mix, Then Add Egg Whites and Beat Well. |
|
10
Done
|
in a Small Bowl, Combine the Pineapple Juice and Yougurt, Add Milk and Stir. |
|
11
Done
|
Fold the Wet Mixes Into the Dry in Alternating Fashion (between the Butter/Sugar Mix and Juice/Milk Mix). |
|
12
Done
|
Stir Until It's Just Combined -- Don't Over Mix. |
|
13
Done
|
Divide Batter Between Muffin Tins Over Fruit Topping. |
|
14
Done
|
Bake For 20 Minute or Until Muffin Is Done (toothpick Inserted in the Center Should Come Out Clean). |
|
15
Done
|
If Eating Immediately, Let Cool For 5 Minute and Run Knife Around the Edge Before Transferring to Plate. If Eating Later, Chill in the Refrigerator Before Removing from the Pan (the Topping Comes Out Better This Way). |
