Recipe: Pineapple Upside-Down Carrot Muffins

PINEAPPLE UPSIDE-DOWN CARROT MUFFINS

FOR THE MUFFIN CUPS:
12 teaspoons packed brown sugar (1/4 cup)
2 tablespoons chopped walnuts or pecans
1 (8 oz.) can pineapple slices, drained
FOR THE MUFFINS:
1 cup whole wheat flour
1 cup 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 (8 oz.) can crushed pineapple, undrained
1 cup finely grated carrot
3/4 cup baking raisins (or microwave regular raisins with a little water to plump)

Heat oven to 400 degrees F. Spray 12 nonstick muffin cups, 2 3/4 by 1 3/8 inches, with cooking spray.

Pat 1 teaspoon brown sugar in bottom of each muffin cup. Divide nuts evenly among cups. Stack pineapple slices and cut stack into 6 wedges (24 pieces). Place 2 pineapple pieces in each muffin cup.

Stir together both flours, cinnamon, baking powder, soda and salt in a medium bowl. Using a fork or wire whisk, mix egg, egg white, 3/4 cup brown sugar, the oil and vanilla in a large bowl. Stir in crushed pineapple. Stir in flour mixture, carrots and raisins, using a spoon, just until moistened. Do not overstir. Divide batter evenly among muffin cups.

Bake 20-25 minutes. Loosen edges immediately; turn muffins out onto a cookie sheet. Cool 10 minutes before serving.

Makes 12 muffins
Source: Gold Medal Flour