Pineapple Upside Down Cake Muffins
Pineapple upside down cake is believed to have originated in the United States in the early 20th century. It became popular during the 1920s and 1930s and is now a classic American dessert.
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Pineapple Upside Down Cake Muffins
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a muffin tin.
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In a mixing bowl, whisk together the flour, baking powder, and salt.
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In a separate bowl, cream together the melted butter and sugar. Add the egg and vanilla extract, and mix well.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
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Place a pineapple slice in the bottom of each muffin cup. Place a cherry in the center of each pineapple slice.
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Spoon the batter over the pineapple and cherries, filling each muffin cup about 2/3 full.
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Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
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Serve the muffins upside down to reveal the pineapple and cherry topping.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 40g14%
- Sugars 25g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.