Time 35m Yield about 3 dozen mini muffins or 10 regular muffins. Number Of Ingredients 10 Steps:
Preheat oven to 400°. Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, yogurt, oil and reserved pineapple juice. Add to flour mixture; stir just until moistened. Fold in reserved pineapple., Fill greased mini-muffin cups two-thirds full. Sprinkle tops with brown sugar; top with halved cherries., Bake 9-12 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Time 40m Yield 12 muffins Number Of Ingredients 15 Steps:
Set oven to 350°F. Place oven rack to second-lowest position). Generously grease 12 regular-size muffin tins (do not use paper liners for this). Divide and place the tidbits in the bottom of each muffin tin in a single layer. 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. To prepare the muffin batter; in a large bowl mix together flour with bran, baking powder, baking soda and salt. Stir in 3/4 cup brown sugar until blended (can use less brown sugar if desired). In a medium bowl whisk egg with buttermilk, oil, vanilla and 3 tablespoons honey; pour into the flour mixture and stir just until combined. Divide and spoon batter into muffin cups on top of the pineapple mixture (fill almost to the top). Place the muffin tins on baking sheet to catch any spills. Bake for about 25 minutes, or until muffins test done. Cool muffins in tins for 5 minutes. Meanwhile place a large piece of wax paper onto a cooling rack to catch any spills. Turn muffins out onto cooling rack upside down and remove from pan/s.
Time 40m Yield 12 Number Of Ingredients 19 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups. Stack the pineapple slices and cut them into 6 wedges. Set aside. Sprinkle 1 teaspoon of brown sugar into the bottom of each muffin cup. Sprinkle in 1/2 teaspoon of walnuts over the sugar, and then place two wedges of pineapple into each cup. Set aside. In a large bowl, stir together the oats, whole wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk together the eggs, 1/2 cup of brown sugar, canola oil, pineapple juice and vanilla. Stir the wet ingredients into the dry just until moistened. Fold in the crushed pineapple, carrot, raisins and walnuts. Spoon evenly into the prepared muffin cups. Bake the muffins until the tops spring back when lightly pressed, about 20 minutes. While the muffins are still hot, loosen the edges from the pan using a small knife and invert onto a serving tray so that the pineapple is on top. Serve upside-down while still warm or at room temperature.
Time 2h5m Yield 12 Number Of Ingredients 13 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Pour the melted butter into a 9x13-inch baking dish. Sprinkle the brown sugar evenly over the butter. Arrange 8 pineapple rings in two rows in the baking dish. Sprinkle the macadamia nuts, half of the flaked coconut, and 2 chopped pineapple slices between the rows of pineapple rings. Place a maraschino cherry in each pineapple ring, then scatter the remaining cherries over the coconut mixture. Set baking dish aside. Whisk together the pineapple juice, coconut water, vegetable oil, and eggs in a large bowl. Stir in the mashed banana, yellow cake mix, and remaining flaked coconut until well blended. Slowly pour the batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, then run a paring knife between the cake and the edge of the pan. Cover the cake pan with a large serving plate, and invert it to tip the cake out of the pan and onto the plate with the pineapple slices showing.
Time 40m Yield 1 dozen. Number Of Ingredients 14 Steps:
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 one piece in each cup. , For cakes, cream butter and sugar until light and fluffy, 3-5 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. , 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.
Time 40m Yield 24 serving(s) Number Of Ingredients 8 Steps:
Sift dry ingredients. Add eggs, milk, and butter. Stir until smooth. Add pineapple, mixing well. Spoon into greased 3-inch muffin pans, filling 3/4 full. Bake at 425 degrees for 20 to 25 minutes.
