Pineapple Upside-Down Carrot Muffins

 

1/4

cup packed brown sugar

2

tablespoons chopped walnuts or pecans

1

can (8 ounces) pineapple slice, drained

1

cup Gold Medal® whole wheat flour

1

cup Gold Medal® all-purpose flour

2

teaspoons ground cinnamon

1

teaspoon baking powder

1/2

teaspoon baking soda

1/2

teaspoon salt

1

egg

1

egg white

3/4

cup packed brown sugar

2

tablespoons vegetable oil

1

teaspoon vanilla

1

can (8 ounces) crushed pineapple, undrained

1

cup finely grated carrot (1 large)

3/4

cup raisins

• 1 Heat oven to 400ºF. Spray 12 muffin cups, 2 3/4x1 3/8 inches, with cooking spray.
• 2 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.
• 3 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.
• 4 Bake 20 to 25 minutes or until golden brown. Loosen edges immediately; turn muffins out onto cookie sheet. Cool 10 minutes before serving.