Pineapple Upside-Down Muffins
"Glistening like sticky buns, these unusual muffins are packed with wholesome ingredients--vegetables, fruit and whole grains--so you can feel good about serving them to your family. If you prefer to make simple carrot muffins for lunchboxes or breakfasts-on-the-go, omit the topping; sprinkle 2 tablespoons chopped nuts over the muffins before baking, if desired...."
INGREDIENTS
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2 tablespoons sugar, brown, light - light brown sugar
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2 tablespoons nuts, walnuts, chopped - or pecans (optional)
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10 ounces pineapple ring(s)
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3/4 cup flour, whole-wheat
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3/4 cup flour, all-purpose
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 tablespoon cinnamon, ground
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2 large egg(s)
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1/2 cup sugar, brown, light - packed
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1/4 cup oil, canola
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2 tablespoons pineapple juice, unsweetened - or orange juice
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1 teaspoon vanilla extract
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8 ounces pineapple, crushed - (not drained)
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1 cup carrot(s), shredded - (about 1 large carrot)
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1/2 cup oats, old-fashioned
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3/4 cup raisins - preferably baking raisins
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1/4 cup nuts, walnuts, chopped - or pecans (optional)
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