Gluten Free Pineapple Upside Down Muffins
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 351.9
- Total Fat: 14.2 g
- Cholesterol: 149.8 mg
- Sodium: 380.7 mg
- Total Carbs: 52.4 g
- Dietary Fiber: 0.1 g
- Protein: 6.5 g
View full nutritional breakdown of Gluten Free Pineapple Upside Down Muffins calories by ingredient
Number of Servings: 6
Ingredients
-
2 tbsp. butter
1/4 c. brown sugar
1 can drained pineapple
1 1/3 c. Bisquick
3/4 c. milk
1/2 c. white sugar
3 tbsp. butter
1 egg
1 tsp. vanilla
Directions
TOPPING:
2 tbsp. butter
1/4 c. brown sugar
1 can drained pineapple
6 cherries
Melt 2 tablespoons butter over low heat in a 9" round pan. Sprinkle with brown sugar. Arrange pineapple slices and place a cherry in the middle of each. Set aside.
CAKE:
1 1/3 c. Bisquick
3/4 c. milk
1/2 c. white sugar
3 tbsp. butter
1 egg
1 tsp. vanilla
Mix Bisquick, vanilla, sugar, milk, egg and butter and beat well. Pour over pineapple. Bake at 350 degrees for 40 minutes.
To remove cake, invert at once. Allow pan to remain over cake for a few minutes. Serves 6.
Serving Size: 6 muffins
Number of Servings: 6
Recipe submitted by SparkPeople user JESPY2011.
2 tbsp. butter
1/4 c. brown sugar
1 can drained pineapple
6 cherries
Melt 2 tablespoons butter over low heat in a 9" round pan. Sprinkle with brown sugar. Arrange pineapple slices and place a cherry in the middle of each. Set aside.
CAKE:
1 1/3 c. Bisquick
3/4 c. milk
1/2 c. white sugar
3 tbsp. butter
1 egg
1 tsp. vanilla
Mix Bisquick, vanilla, sugar, milk, egg and butter and beat well. Pour over pineapple. Bake at 350 degrees for 40 minutes.
To remove cake, invert at once. Allow pan to remain over cake for a few minutes. Serves 6.
Serving Size: 6 muffins
Number of Servings: 6
Recipe submitted by SparkPeople user JESPY2011.
Member Ratings For This Recipe
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