Pineapple Upside Down Muffins
|Brown sugar||1⁄3 Cup (5.33 tbs)|
|Crushed pineapple||1 Cup (16 tbs), drained|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Eggs||2 , beaten|
|Buttermilk||1 Cup (16 tbs)|
|Butter||2 Tablespoon, melted|
Grease muffin cups.
Spoon one-fourth cup melted butter evenly into 12 muffin cups.
Sprinkle brown sugar over butter, then arrange pineapple in butter-sugar mixture.
Mix together all the dry ingredients (flour, sugar, salt, soda, baking powder and cinnamon) in large bowl.
In another bowl, whisk eggs with buttermilk and two tablespoons melted butter.
Make a well in the dry ingredients and quickly blend in the wet ingredients.
Spoon into muffin cups on top of the pineapple mixture.
Bake until done and gently remove from pans when cool, setting muffins upside down on tray and replacing any pineapple chunks which may have stuck to bottom of pan.
Bake at 375 degrees 20-25 minutes