Coconut & Pineapple Upside-Down Muffins
Coconut and Pineapple Upside-Down Muffins recipe
Yield
6 servingsPrep
15 minCook
20 minReady
35 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | teaspoons |
fruit preserves
pineapple |
* |
| ¼ | cup |
brown sugar
firmly packed |
*
|
| ¼ | cup |
vegetable oil
|
|
| 1 | large |
egg whites
|
|
| ½ | cup |
milk
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
double-acting |
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
coconut, shredded (desiccated)
sweetened, lightly toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
fruit preserves
pineapple |
* |
| 59 | ml |
brown sugar
firmly packed |
*
|
| 59 | ml |
vegetable oil
|
|
| 1 | large |
egg whites
|
|
| 118 | ml |
milk
|
|
| 237 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
double-acting |
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
coconut, shredded (desiccated)
sweetened, lightly toasted |
*
|
Directions
Drop 1 heaping teaspoon of the preserves into each of 6 well-buttered ⅓ to ½ cup muffin tins.
In a bowl whisk together the brown sugar, the oil, and the egg white until the mixture is smooth and whisk in the milk.
In another bowl whisk together the flour, the baking powder, the cinnamon, the salt, and the coconut, add the milk mixture, and stir the batter until it is just combined.
Divide the batter among the tins and bake the muffins in the middle of a preheated 400℉ (200℃) oven for 20 minutes, or until a tester comes out clean.
Let the muffins cool for 3 minutes, run a knife around each muffin, and lift each muffin out with a fork, inverting it onto a rack.
