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Pineapple Upside-Down Carrot Muffins

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

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( 12 Ratings)

12 Ratings

5 Stars 33%

4 Stars 42%

3 Stars

2 Stars

1 Stars

Member Reviews ( 2 )

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Prep Time 25 min
Total Time 50 min
Servings 12

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 215
Calories from Fat: 20 ),

% Daily Value

Total Fat: 2 g; 2 %
(Saturated Fat 0g, 0% ),
Cholesterol: 150 mg; 150 %;
Sodium: 210 mg; 210 %;
Total Carbohydrate: 48 g; 48 %
(Dietary Fiber 3 g 3 % ),
Protein: 4 g; 4 %

% Daily Value*:

Vitamin A: 28%;
Vitamin C: 4%;
Calcium: 6%;
Iron: 10%;

Exchanges:

1 Starch; 2 Fruit; 1 Vegetable;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 6/1/2009 11:56:48 AM REPORT ABUSE heidinamba said:

Rating:

These sounded like a sure thing. They sounded delicious and healthy. I just finished making them awhile ago and I'm very disappointed. The flavor is kind of boring. I'm not sure how that can be with so many flavorful ingredients in them but they taste kind of blah. Even though they are easy to put together - they are also a bit time consuming to put together. I'm not sure what is missing as far as flavor but I won't be making these again. It's a good idea for a muffin though.

This reply was: Helpful Inspiring

Posted 6/23/2006 12:02:37 PM REPORT ABUSE Cedar Falls said:

Rating:

Attractive for brunch! Crunchy bottom remains fixed to muffinwhen serving- -no need for muffin cups. Great combination of healthful,light, eye-appealing ingredients. Tip:two colors of raisins adds additional eye appeal and flavor. This will become a regular for grandchildren, family, AND guests! A+++

This reply was: Helpful Inspiring