Bean Pineapple upside down muffins
- Number of Servings: 12
Ingredients
1/2 cup brown sugar divided1 tbs of butter8 oz can of crushed pineapple dividedWet Ingredients:3/4 cup of white beans rinsed and drained1 egg1 tbs of rumDry Ingredients:1 1/2 cups of flour1 tsp of baking powder1/2 tsp of baking soda1/2 tsp of salt
Preheat oven to 375. This recipe is much easier in silicon muffin cups, not sure how well it would work with something else.
Spray each cup with non-stick cooking spray. In the bottom place about 1/4 to 1/2 tsp of brown sugar, just to coat, in each cup. Place remaining sugar into a blender or food processor. Cut butter into 12 pieces and place one piece in each cup. Measure out 1/4 cup of crushed pineapple and divide among the muffin cups.
I put the muffin cups on the stove while it was preheating. This helped the butter melt before I added the batter.
Place remaining pineapple along with wet ingrediants in blender. Blend until smooth.
Combine dry ingredients. Mix both mixtures until blended. Add to cups. Bake 12-15 minutes until toothpick comes out clean.
Number of Servings: 12
Recipe submitted by SparkPeople user KINSHASA2001.
Spray each cup with non-stick cooking spray. In the bottom place about 1/4 to 1/2 tsp of brown sugar, just to coat, in each cup. Place remaining sugar into a blender or food processor. Cut butter into 12 pieces and place one piece in each cup. Measure out 1/4 cup of crushed pineapple and divide among the muffin cups.
I put the muffin cups on the stove while it was preheating. This helped the butter melt before I added the batter.
Place remaining pineapple along with wet ingrediants in blender. Blend until smooth.
Combine dry ingredients. Mix both mixtures until blended. Add to cups. Bake 12-15 minutes until toothpick comes out clean.
Number of Servings: 12
Recipe submitted by SparkPeople user KINSHASA2001.
Nutritional Info Amount Per Serving
- Calories: 138.0
- Total Fat: 1.6 g
- Cholesterol: 20.3 mg
- Sodium: 201.7 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 1.4 g
- Protein: 3.3 g
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