We all need a bit of sunshine this time of year, don't we? These will take you to the islands! This is a bread recipe of my mom's that I have health-ified a bit.
Pineapple is a wonderful source of vitamin C, bromelain, manganese and thiamin, all great nutrients for reducing inflammation and assisting the immune system.
Sunshine Upside Down Muffins
Makes 1 dozen
1 1/2 cup crushed pineapple, divided
3 Tbsp brown sugar
1/4 cup olive oil
1/4 cup unsweetened applesauce
2 egg whites, beaten
1/2 cup white sugar
1/2 tsp pure vanilla extract
1 cup whole wheat flour
1/2 cup cake flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/3 cup chopped macadamia nuts
1 large carrot, finely grated
Preheat oven to 350 degrees.
In a small saucepan over medium heat melt butter. Stir in 3/4 cup crushed pineapple (drained of juice) and brown sugar. Continue to heat over medium-low heat, stirring frequently, while remaining muffin mixture is prepared.
In a mixing bowl, whisk together remaining 1/2 cup crushed pineapple, olive oil, applesauce, egg whites, sugar and vanilla extract. In a separate bowl, combine flours, baking soda, cinnamon, and chopped nuts. Fold flour mixture into liquid mixture, stirring only until moistened. Gently stir in grated carrots.
Spray the cups in a muffin tin generously with baking spray (without flour). Spoon ~1 Tbsp warm pineapple mixture into the bottom of each cup, spreading evenly. Spoon muffin batter on top of pineapple mixture, filling each cup ~2/3 full. Bake muffins for 18-20 minutes on middle rack, or until a toothpick inserted into the center comes out clean. Remove from oven and use a sharp knife to run around the edges of each muffin. While muffins are still warm, turn tin over onto waxed paper to release muffins.
Serve warm or store in an airtight container.
Nutrition info per 1 muffin: 175 calories, 8 g fat, 2 g protein, 24 g carbohydrates, 2 g fiber