|By Lisa VanWilliams|
- 2 tablespoons packed light brown sugar
- 2 tablespoons chopped walnuts
- 1 10-ounce can pineapple slices
- 3/4 cup whole-wheat flour
- 3/4 cup whole-wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 2 large eggs
- 1/2 cup packed light brown sugar
- 1/4 cup canola oil
- 2 tablespoons pineapple juice, or orange juice
- 1 teaspoon vanilla extract
- 1 8-ounce can crushed pineapple, (not drained)
- 1 cup grated carrot
- 1/2 cup old-fashioned oats
- 3/4 cup raisins (soaked the raisins in boiling water for 10mins and drain before adding to soften)
- 1/4 cup chopped walnuts, or pecans (optional)
- Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
- To prepare topping: Sprinkle 1/2 teaspoon brown sugar into each muffin cup. Sprinkle nuts, if using, over the sugar. Stack pineapple slices and cut into 6 wedges. Place 2 wedges in each muffin cup.
- To prepare muffins: Whisk whole-wheat flour, pastry flour, baking powder, baking soda, salt and cinnamon in a large bowl.
- Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice and vanilla. Stir in crushed pineapple. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in carrot, oats, raisins and nuts, if using. Scoop the batter into the prepared muffin cups (they'll be quite full).
- Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes. Immediately loosen wedges and turn muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts. Let cool for at least 10 minutes. Serve upside-down, either warm or at room temperature.
NutritionPer muffin: 211 calories; 6 g fat ( 1 g sat , 3 g mono ); 35 mg cholesterol; 36 g carbohydrates; 4 g protein; 3 g fiber; 185 mg sodium; 152 mg potassium.
Carbohydrate Servings: 2 1/2
Exchanges: 2 starch, 1/2 fruit, 1 fat