Bakery-style Upside-down Hawaiian Pineapple Muffins

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1 (14 ounce) can pineapple tidbits, well drained
• 12 tablespoons brown sugar
• 12 teaspoons butter
• 12 teaspoons honey
• 1 1/2 cups flour
• 1/2 cup natural bran
• 1 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup brown sugar
• 1 large egg
• 1 cup buttermilk (or use plain yogurt)
• 1/4 cup vegetable oil
• 2 teaspoons vanilla (or use pineapple extract)
• 3 tablespoons honey

Recipe

• 1 set oven to 350°f.
• 2 place oven rack to second-lowest position).
• 3 generously grease 12 regular-size muffin tins (do not use paper liners for this).
• 4 divide and place the tidbits in the bottom of each muffin tin in a single layer.
• 5 top the pineapple with about 1 tablespoon brown sugar, then 1 teaspoon melted butter, then 1 teaspoon honey; set aside tins while preparing the muffin batter.
• 6 to prepare the muffin batter; in a large bowl mix together flour with bran, baking powder, baking soda and salt.
• 7 stir in 3/4 cup brown sugar until blended (can use less brown sugar if desired).
• 8 in a medium bowl whisk egg with buttermilk, oil, vanilla and 3 tablespoons honey; pour into the flour mixture and stir just until combined.
• 9 divide and spoon batter into muffin cups on top of the pineapple mixture (fill almost to the top).
• 10 place the muffin tins on baking sheet to catch any spills.
• 11 bake for about 25 minutes, or until muffins test done.
• 12 cool muffins in tins for 5 minutes.
• 13 meanwhile place a large piece of wax paper onto a cooling rack to catch any spills.
• 14 turn muffins out onto cooling rack upside down and remove from pan/s.