“If you like Pineapple Upside Down Cake your gonna love these!!!”
1 (14ounce) cans crushed pineapple
3/4 cupbrown sugar
1/4 cupmelted butter
1/4 cupliquid honey
1teaspoonminced fresh ginger
1 1/2 cupsflour
1/2 cupwheat germ
1/2 cupbrown sugar
1cupplain low-fat yogurt
1/4 cupvegetable oil
Preheat oven to 375*F degrees.
Grease 12 large muffin cups.
Place 1 Tbsp of crushed pineapple in each tin.
Then place in each tin 1 Tbsp brown sugar, 1 Tbsp butter, mix together honey and ginger and add 1 Tbsp to each tin.
Stir flour with wheat germ, baking powder and soda, and salt in a large mixing bowl.
Stir in sugar.
Whisk egg with yogurt, oil, ginger and honey.
Pour into flour mixture and stir until just combined.
Spoon batter into muffin tins on top of the pineapple mixture.
Bake in the center of preheated oven and tops are golden-around 25 minutes.
Cool for 5 minutes.
Flip to remove and serve warm.
“These are better than pineapple upside cake!! The topping is yummy. And they are good cold too.I will keep this recipe handy. Thanks Diana, for posting!”
“These tasted great, especially with the addition of ginger, but I found the topping was tricky when made with fresh pineapple. As soon as I’d mixed it up I knew it was too runny to stand on its own as a topping so I squeezed some of the water out. Even then, it made the paper muffin cups very soggy and the bottoms fell out of the cups as I was taking the muffins out to cool. Obviously, I’m not sure how this might change if made with canned pineapple but if you’re using fresh I’d say they almost need to be eaten right away, while warm, because the topping is just too runny to stay in one place on the top of the muffins.”