Clay Street Deli and Annie's Pantry

Bread and Muffins · Page 45

Pineapple - Lemon Upside - Down Muffins

Yield: 16 muffins

Ingredients

  • 2 cups all-purpose flour
  • 3 Tbs butter, melted
  • 1 Tbs baking powder
  • 1/8 tsp ground nutmeg
  • 1 (8 oz.) can pineapple slices, drained, cut up
  • 8 maraschino cherries, halved
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp grated lemon peel
  • 1 egg, beaten
  • 1 cup milk
  • 3 Tbs cooking oil
  • 1/8 tsp ground nutmeg

Instructions

Combine brown sugar, melted butter, lemon peel and 1/8 teaspoon nutmeg. Divide mixture evenly among 16 greased muffin cups. Arrange a few pineapple pieces and a cherry half in bottom of each cup. In mixing bowl thoroughly stir together flour, sugar, baking powder, nutmeg and 1/2 tsp salt. Make a well in center. Combine egg, milk and oil. Add all at once to dry ingredients, stirring unti dry ingredients are moistened (batter should be lumpy). Spoon into prepared muffin cups. Bake at 400 degrees for 18 to 20 minutes or until done. Invert muffins onto wire rack to cool. Yield: 16 muffins.

From the transcription

Salt (1/2 tsp) is in the method only. Printed "unti."

© 1986 Clay Street Deli and Annie's Pantry™. All rights reserved including the right to reproduce this book or parts thereof in any form. Printed page 45.