Bakery Style Upside Down Hawaiian Pineapple Muffins Food

BAKERY-STYLE UPSIDE-DOWN HAWAIIAN PINEAPPLE MUFFINS

Steps:

• Set oven to 350°F.
• Place oven rack to second-lowest position).
• Generously grease 12 regular-size muffin tins (do not use paper liners for this).
• Divide and place the tidbits in the bottom of each muffin tin in a single layer.
• Top the pineapple with about 1 tablespoon brown sugar, then 1 teaspoon melted butter, then 1 teaspoon honey; set aside tins while preparing the muffin batter.
• To prepare the muffin batter; in a large bowl mix together flour with bran, baking powder, baking soda and salt.
• Stir in 3/4 cup brown sugar until blended (can use less brown sugar if desired).
• In a medium bowl whisk egg with buttermilk, oil, vanilla and 3 tablespoons honey; pour into the flour mixture and stir just until combined.
• Divide and spoon batter into muffin cups on top of the pineapple mixture (fill almost to the top).
• Place the muffin tins on baking sheet to catch any spills.
• Bake for about 25 minutes, or until muffins test done.
• Cool muffins in tins for 5 minutes.
• Meanwhile place a large piece of wax paper onto a cooling rack to catch any spills.
• Turn muffins out onto cooling rack upside down and remove from pan/s.

PINEAPPLE UPSIDE-DOWN MUFFINS

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.

HAWAIIAN PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Pour the melted butter into a 9x13-inch baking dish.
• Sprinkle the brown sugar evenly over the butter.
• Arrange 8 pineapple rings in two rows in the baking dish.
• Sprinkle the macadamia nuts, half of the flaked coconut, and 2 chopped pineapple slices between the rows of pineapple rings.
• Place a maraschino cherry in each pineapple ring, then scatter the remaining cherries over the coconut mixture. Set baking dish aside.
• Whisk together the pineapple juice, coconut water, vegetable oil, and eggs in a large bowl. Stir in the mashed banana, yellow cake mix, and remaining flaked coconut until well blended.
• Slowly pour the batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, then run a paring knife between the cake and the edge of the pan.
• Cover the cake pan with a large serving plate, and invert it to tip the cake out of the pan and onto the plate with the pineapple slices showing.

DELICIOUS PINEAPPLE MUFFINS

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.

HAWAIIAN MUFFINS

Steps:

• In a bowl combine first 4 dry ingredients.
• Stir in rest of dry ingredients; mixing to coat.
• In another bowl mix together the wet mix ingredients.
• Add wet mix ingredients to dry ingredients until just combined.
• Spoon batter into prepared pans and bake at 400ºF for 15-20 minutes or until tests clean.
• Makes 12.
• These muffins freeze well.