Pineapple Macadamia Nut Upside Down Muffins

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Pineapple Macadamia Nut Upside Down Muffins

 

2 Tbls  butter or margarine

1 cup dark brown sugar

1 cup fresh pineapple pieces, cubed or canned drained in own syrup

1 1/4 cups coarsely chopped macadamia nuts

1 1/2 cups unbleached all purpose flour

1/2 cup firmly packed dark brown sugar

2 teaspoons baking powder

1 1/2 teaspoon grated orange peel

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup milk or soy milk

1/2 cup butter or margarine , melted and cooled slightly

2 eggs, beaten

 

Preheat oven to 375F. Grease a 12 cup muffin tin with cooking spray. On stove or

in microwave melt butter until bubbly. Add 1 cup brown sugar and cook until

sugar and butter are well combined. Divide mixture evenly between muffin cups.

Place four pineapple pieces in butter/sugar mixture in the bottom of each muffin

cup and sprinkle 1 tablespoon coarsely chopped macadamia nuts over the

pineapple.In large mixing bowl combine dry ingredients. In separate bowl beat

eggs together with melted butter and milk. Mix wet and dry ingredients until

just combined. Divide batter evenly between muffin cups on top of pineapple and

macadamia nuts. Bake for 25 minutes or until tester inserted in center comes out

clean. Immediately invert onto warming rack, removing muffin tin carefully. If

some of the pineapple pieces stay in the tin, you can remove them and place them

on top of the muffins again. Allow muffins to cool for 5 minutes before serving.

Serve upside down.

Makes 12.