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Pineapple Upside-Down Carrot Muffins

Betty Crocker Kitchens
Updated May 5, 2005
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Surprise! These delicious muffins have the flavor of carrot cake with pineapple upside down cake tops.

Pineapple Upside-Down Carrot Muffins

  • Prep Time 25 min
  • Total 50 min
  • Servings 12
  • Ingredients 17
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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
Make With
Gold Medal Flour

Instructions

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

Nutrition

215 Calories
2 g Total Fat
4 g Protein
48 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
215
Calories from Fat
20
Total Fat
2 g
Saturated Fat
0g
Cholesterol
150 mg
Sodium
210 mg
Potassium
280 mg
Total Carbohydrate
48 g
Dietary Fiber
3 g
Protein
4 g
% Daily Value*:
Vitamin A
28%
28%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 Starch; 2 Fruit; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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