Tuesday, January 3, 2012

Pineapple Upside-Down Muffins

When Miss C's class was reviewing letter sounds at the beginning of the school year, we made banana bread for B day. Some time later, we made these Pineapple Upside-Down Muffins from Eating Well for the second (or third?) time U came up for review. And that was the sum of our alphabet-inspired cooking.

Rather than the dessert-like muffins you might be expecting, these make a very filling breakfast featuring pineapple, carrot and raisins, with oats and whole wheat for good measure. We are trying to reduce the amount of white flour we eat, so I used white whole-wheat flour instead of all-purpose flour. And about those raisins: I had never heard of "baking raisins" before reading this recipe; I used the substitution recommended in the recipe's note section. For presentation's sake, we made these in a jumbo muffin pan; a whole pineapple ring fits in the bottom of each well.

We baked these in the evening; fresh from the oven, we found the taste of raisins overpowered the other ingredients. We enjoyed them much more the next morning, when the flavors had had a chance to meld.

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