Pineapple Upside Down Muffins

Ingredients

Upside down part

• 4 tablespoons reduced fat margarine
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1 (8 ounce) can pineapple slices

Cake part

• 1 1/2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 6 tablespoons reduced fat margarine
• 1 cup sugar
• 2 teaspoons vanilla
• 2 large egg whites
• 1/2 cup pineapple juice (reserved from can)
• 1/2 cup low-fat milk

Directions

1. 1

   In a small pan melt margarine over medium heat. Add brown sugar and cinnamon, stir until sugar has melted. Remove from heat.

2. 2

   Grease muffin tin (do not use liners).

3. 3

   Break pineapple slices in half and arrange in muffin tin. The broken halves should over-lap eachother within one muffin round.

4. 4

   Pour a tablespoon or so of brown sugar mix over each pineapple slice.

5. 5

   Preheat oven to 350°F.

6. 6

   Cakey part: In a large bowl, sift flour and baking powder; set aside.

7. 7

   In a medium bowl beat margarine and sugar until light and fluffy.

8. 8

   Stir vanilla into butter/sugar mix, then, add the egg whites and beat well.

9. 9

   In a small bowl, combine the pineapple juice and milk.

10. 10

    Fold the wet mixes into the dry in alternating fashion (between the butter/sugar mix and juice/milk mix).

11. 11

    Stir until it's just combined -- don't over mix.

12. 12

    Pour batter into mufin tin over topping mix.

13. 13

    Bake for 20 minute or until muffin is done ( i use the toothpick test).

14. 14

    Let cool for 5 minute and run the edges of muffins with an icing knife and carefully lift out muffins -- transfer to plate.

15. 15

    Eat'em hot or cool -- YUM!