Pineapple Upside-Down Muffins

Name: Pineapple Upside-Down Muffins
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 1 ( 284 gram ) can pineapple slices in juice, drained; 2 tablespoons brown sugar; 2 tablespoons chopped walnuts (optional); A cup with a capacity of 130 ml containing regular rolled oats; A cup with a capacity of 190 ml containing whole wheat flour; A cup with a capacity of 190 ml containing all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 tablespoon ground cinnamon; 2 eggs; A cup with a capacity of 130 ml containing packed light brown sugar; 60 liter canola oil; 2 tablespoons pineapple juice; 1 teaspoon vanilla extract; 1 ( 227 gram ) can crushed pineapple; A bowl with a capacity of 1/4 liter containing grated carrot; A cup with a capacity of 190 ml containing raisins; A cup with a capacity of 60 ml containing chopped walnuts

These muffins have just about everything! Very healthy and YUMMY!

Ingrediënten

Bereiding

Preheat the oven to 200 degrees ( 200 C ).Grease A bowl with a capacity of 3 liter containing muffin .Stack the pineapple slices and cut them into 6 wedges.Set aside.
Sprinkle 1/4 teaspoon of brown sugar into the bottom of each muffin liter.Sprinkle in 130 teaspoon of walnuts over the sugar, and then place two wedges of pineapple into each liter.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, 130 liter 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.