Name: Pineapple Upside-Down Muffin Cakes
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1/3 cup packed brown sugar or 3 tablespoons brown sugar substitute blend -; 2 tablespoons butter, melted -; 3 canned pineapple slices -; CAKES: -; 1/3 cup butter, softened -; 1/2 cup sugar -; 1 large egg, room temperature -; 1/2 teaspoon vanilla extract -; 1 cup all-purpose flour -; 1 teaspoon baking powder -; 1/4 teaspoon baking soda -; 1/4 teaspoon salt -; 1/2 cup fat-free lemon or vanilla Greek yogurt -; 1/4 cup fat-free milk -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pineapple Upside-Down Muffin Cakes

1. 1/3 cup packed brown sugar or 3 tablespoons brown sugar substitute blend -

2. 2 tablespoons butter, melted -

3. 3 canned pineapple slices -

4. CAKES: -

5. 1/3 cup butter, softened -

6. 1/2 cup sugar -

7. 1 large egg, room temperature -

8. 1/2 teaspoon vanilla extract -

9. 1 cup all-purpose flour -

10. 1 teaspoon baking powder -

11. 1/4 teaspoon baking soda -

12. 1/4 teaspoon salt -

13. 1/2 cup fat-free lemon or vanilla Greek yogurt -

14. 1/4 cup fat-free milk -

How to cook deliciously - Pineapple Upside-Down Muffin Cakes

1. Stage

Preheat oven to 350°. Coat 12 muffin cups with cooking spray. Mix brown sugar and melted butter; divide among prepared cups. Quarter each pineapple slice; place 1 piece in each cup.

2. Stage

For cakes, cream butter and sugar until light and fluffy, 5-7 minutes; beat in egg and vanilla. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with yogurt and milk, beating well after each addition.

3. Stage

Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 12-15 minutes. Cool in pan 2 minutes; invert onto a serving plate. Serve warm or at room temperature.