Franconia Market Recipes
https://www.franconiamarket.com/Recipes/Detail/182/Pineapple_Upside-Down_Muffins
Pineapple Upside-Down Muffins
20 mg of calcium per muffin
Yield: 12 muffins
Ingredients
| 1/4 |
cup |
brown sugar, firmly packed
|
|
|
| 2 |
Tablespoons |
butter, melted
|
|
|
| 6 |
|
Maraschino cherries, halved
|
|
|
| 1 1/4 |
cups |
flour
|
|
|
| 1 |
Tablespoon |
baking powder
|
|
|
| 1 |
teaspoon |
salt
|
|
|
| 1/3 |
cup |
granulated sugar
|
|
|
| 1 1/2 |
cups |
bran flakes cereal
|
|
|
| 1 |
can |
(8 ounce) crushed pineapple in juice, undrained
|
|
|
| 1/4 |
cup |
skim milk
|
|
|
| 2 |
|
egg whites
|
|
|
| 1/4 |
cup |
vegetable oil
|
|
|
Directions:
Combine brown sugar and margaine. Spoon scant teaspoon into each of twelve muffin pan cups coated with cooking spray. Place a halved maraschino cherry (sliced side up) in center of each muffin pan cup. Stir together flour, baking powder, salt and sugar. Set aside.
Measure Kellogg's Bran Flakes cereal, pineapple and milk into large mixing bowl. Stir to combine. Let stand 3 minutes. Add egg whites and oil. Beat well. Add flour mixture, stirring only until combined (batter will be thick). Spoon batter evenly into prepared muffin pan cups.
Bake at 400 F. for 25 minutes or until browned. Invert onto serving plate. Serve warm.
Please note that some ingredients and brands may not be available in every store.
Franconia Market Recipes
https://www.franconiamarket.com/Recipes/Detail/182/Pineapple_Upside-Down_Muffins