Pineapple Upside-Down Carrot Muffins

Pineapple Upside-Down Carrot Muffins

Surprise! These delicious muffins have the flavor of carrot cake with pineapple upside down cake tops.

Prep Time

25

Minutes

Total Time

50

Minutes

Makes

12

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.
Makes 12 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Moisture-rich baking raisins are an excellent choice for this recipe, because they are higher in moisture than regular raisins they won't draw as much moisture from the batter as regular raisins would.
Substitution
If you only have regular raisins, they can be used instead of baking raisins. First, plump them up by soaking in boiling water for 10 minutes, then drain before using.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 215
    • (Calories from Fat 20 ),
  • Total Fat 2 g
    • (Saturated Fat 0g,),
  • Cholesterol 150 mg;
  • Sodium 210 mg;
  • Total Carbohydrate 48 g
    • (Dietary Fiber 3 g,
  • Protein 4 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 2 Fruit;
    • 1 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.