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:

• 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 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:

• 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.

Steps:

• Position your oven rack in the center of the oven and preheat to 375°F Prepare the muffin pans by spraying the cups and rims with nonstick spray. If using the silicon pans, spray as directed and put on a cookie sheet.
• In a small bowl, mix the brown sugar and 2 tablespoons of the melted butter until well combined. Into the muffin cups, place one candied cherry and one pecan half. Then divide the brown sugar mixture even among the 12 cups placing about 1 teaspoon in the bottom of each. Top the brown sugar mixture in each cup with 1 teaspoon of crushed pineapple. Set aside.
• Whisk the flour, granulated sugar, baking powder, baking soda, and salt until well mixed. Set aside.
• In a large bowl, whisk the eggs until frothy. Whisk in the buttermilk, the almond extract, the remaining 6 tablespoons of melted butter and the remaining crushed pineapple. Gently stir in the prepared flour mixture with a wooden spoon until moistened.
• Take care not to disturb the sugar and pineapple in the bottom of the cups, fill them three quarters full with batter. Reserve leftover batter for a second baking. Bake for 22 minutes, or until the muffins are lightly browned with rounded tops. A toothpick inserted into one of the centers should come out with moist crumbs attached to it.
• Set the pan on a wire rack to cool for 15 minutes. Gently tip each muffin to one side, being careful to keep the pineapple bottom attached. If it comes loose, simply scrape it out, and gently press it back onto the muffin top once the muffin has been removed from the pan. Remove all the muffins, serve them upside down. Cool completely before before sealing them in an airtight container, where they will stay fresh for up to two days. These muffins do not freeze well.

Steps:

• Heat oven to 400°F. Spray 12 muffin cups, 2 3/4x1 3/8 inches, with cooking spray.
• Pat 1 teaspoon brown sugar in bottom of each muffin cup. Divide nuts evenly among muffin cups. Stack pineapple slices; cut stack into 6 wedges (24 pieces). Place 2 pineapple pieces in each muffin cup.
• Stir together flours, cinnamon, baking powder, baking soda and salt in medium bowl. Mix egg, egg white, 3/4 cup brown sugar, the oil and vanilla in large bowl, using fork or wire whisk. Stir in crushed pineapple. Stir in flour mixture, carrot and raisins, using spoon, just until moistened. Divide batter evenly among muffin cups.
• Bake 20 to 25 minutes or until golden brown. Loosen edges immediately; turn muffins out onto cookie sheet. Cool 10 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 24 jumbo muffin cups.
• Drain pineapple rings and pour juice into a 2-cup liquid measure. Add water, if needed, to reach 2 cups. Set aside.
• Mix brown sugar and butter in a small bowl with a fork until completely combined. Divide mixture evenly between the prepared muffin cups. Place one pineapple ring in each cup and place a cherry in the center.
• Combine cake mix, reserved pineapple juice-water mixture, oil, and eggs in a large mixing bowl. Mix with an electric mixer on medium speed for 2 minutes. Fill each muffin up 2/3 full with batter.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 24 minutes.
• Remove from the oven and immediately invert onto wire racks to cool.

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 the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
• In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.
• In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
• Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
• Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.

Steps:

• Preheat oven to 425 degrees.
• Melt butter in 10-inch cast iron skillet.
• Sprinkle 1 tablespoon brown sugar over butter.
• In large bowl, combine corn meal mix, 1 cup brown sugar, pineapple, egg and pecans; stir to blend.
• Pour batter over brown sugar and butter.
• Sprinkle remaining 1 tablespoon brown sugar over batter.
• Bake at 425 degrees for 25 to 30 minutes or until golden brown.
• Serve warm by spooning into dessert dishes or let cool and cut into wedges.
• Top with whipped cream, if desired.