Pineapple Upside Down Cornbread Muffins Recipes

Steps:

• In a small pan melt margarine over medium heat. Add brown sugar and cinnamon, stir until sugar has melted. Remove from heat.
• Grease muffin tin (do not use liners).
• Break pineapple slices in half and arrange in muffin tin. The broken halves should over-lap eachother within one muffin round.
• Pour a tablespoon or so of brown sugar mix over each pineapple slice.
• Preheat oven to 350°F.
• Cakey part: In a large bowl, sift flour and baking powder; set aside.
• In a medium bowl beat margarine and sugar until light and fluffy.
• Stir vanilla into butter/sugar mix, then, add the egg whites and beat well.
• In a small bowl, combine the pineapple juice and milk.
• Fold the wet mixes into the dry in alternating fashion (between the butter/sugar mix and juice/milk mix).
• Stir until it's just combined -- don't over mix.
• Pour batter into mufin tin over topping mix.
• Bake for 20 minute or until muffin is done ( i use the toothpick test).
• Let cool for 5 minute and run the edges of muffins with an icing knife and carefully lift out muffins -- transfer to plate.
• Eat'em hot or cool -- YUM!

Steps:

• Preheat oven to 400 degrees F.
• Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
• Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Steps:

• In a microwave-proof dish, bring the milk to a boil. Remove the milk from the microwave and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside.
• Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle pineapple juice over top.
• Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.
• In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Add this to the flour and stir just until combined. Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes. Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake. Serve.

Steps:

• Preheat oven to 400°. Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, yogurt, oil and reserved pineapple juice. Add to flour mixture; stir just until moistened. Fold in reserved pineapple., Fill greased mini-muffin cups two-thirds full. Sprinkle tops with brown sugar; top with halved cherries., Bake 9-12 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups. Stack the pineapple slices and cut them into 6 wedges. Set aside.
• Sprinkle 1 teaspoon of brown sugar into the bottom of each muffin cup. Sprinkle in 1/2 teaspoon of walnuts over the sugar, and then place two wedges of pineapple into each cup. Set aside.
• In a large bowl, stir together the oats, whole wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk together the eggs, 1/2 cup of brown sugar, canola oil, pineapple juice and vanilla. Stir the wet ingredients into the dry just until moistened. Fold in the crushed pineapple, carrot, raisins and walnuts. Spoon evenly into the prepared muffin cups.
• Bake the muffins until the tops spring back when lightly pressed, about 20 minutes. While the muffins are still hot, loosen the edges from the pan using a small knife and invert onto a serving tray so that the pineapple is on top. Serve upside-down while still warm or at room temperature.

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.

Steps:

• Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
• Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
• In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.

Steps:

• 1. Combine brown sugar and margarine. Spoon scant teaspoon into each of twelve 2 1/2-inch muffin-pan cups coated with cooking spray. Place a halved maraschino cherry in center of each muffin-pan cup.2. Stir together flour, baking powder, salt, and sugar. Set aside.3. Measure KELLOGG'S COMPLETE Oat Bran Flakes cereal, pineapple, and milk into large mixing bowl. Stir to combine. Let stand 2 minutes or until cereal is slightly softened. Add egg whites and oil. Beat well. Add flour mixture, stirring only until combined (batter will be thick). Spoon batter evenly into prepared muffin-pan cups.4. Bake at 400°F about 25 minutes or until browned. Invert onto serving plate. Serve warm.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a muffin pan with paper muffin liners, and lightly spray liners with cooking spray.
• Melt butter in a heavy saucepan over medium heat until golden brown. Remove from heat and stir in pineapple. Set aside to steep for 20 minutes.
• Whisk flour, cornmeal, baking soda, and salt until combined. Set aside.
• Combine buttermilk, eggs, and pineapple mixture in a large bowl. Whisk until smooth, about 1 minute. Add flour mixture to buttermilk mixture; whisk until just combined.
• Divide batter evenly between the prepared muffin cups and bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the pan for 5 minutes before removing to cool completely on a wire rack.