Gluten Free Pineapple Upside Down Muffins


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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
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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.

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Member Ratings For This Recipe

  • Recipe needs work...pan or muffins? Did mine the traditional way, in a cast iron skillet...but larger then 9" so it was a small and flat cake. Batter was thick. Made more than 6 servings. Used the whole can of 8 slices, then used the liquid and added evaporated milk to make up the milk. - 5/11/12

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