Did you think pineapple was a summer fruit? Think again! Del Monte’s Gold® Extra Sweet Pineapple gives you the extra boost of Vitamin C that everyone could use during cold and flu season this Fall and Winter! Plus, pineapple can give added sweetness and flavor to many favorite fall dishes.
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Pineapple Upside-Down Muffins Recipe
I like pineapple upside-down cake but there is always too much to consume.
Check out this Pineapple Upside-Down Muffins recipe from the Del Monte website. Small is the new “big”! People like smaller portions – and it is good for counting calories too! It looks like the perfect bite-size solution that could easily be packed for a surprise in your kid’s lunch box too.
Find more deliciously fresh recipes on www.fruits.com.
Pineapple Upside-Down Muffins Recipe, created by EatingWell
Pineapple Upside-Down Muffins Recipe Ingredients:
Pineapple Upside-Down Muffins Topping:
- 2 TBSP light brown sugar, packed
- 2 TBSP walnuts or pecans, chopped (optional)
- 10-oz can pineapple slices
Pineapple Upside-Down Muffins
- 3/4 c whole-wheat flour
- 3/4 c all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 TBSP ground cinnamon
- 2 large eggs
- 1/2 cup light brown sugar, packed
- 1/4 c canola oil
- 2 TBSP pineapple juice or orange juice
- 1 tsp vanilla extract
- 8-ounce can crushed pineapple (not drained)
- 1 c carrot, grated
- 1/2 c old-fashioned oats
- 3/4 c raisins, preferably baking raisins (see Ingredient note)
- 1/4 c walnuts or pecans, chopped (optional)
Pineapple Upside-Down Muffins Directions
Preheat oven to 400°F.
To Prepare Topping:
- Spray 12 muffin cups with cooking spray.
- Prepare topping: Sprinkle 1/2 teaspoon brown sugar into each muffin cup.
- Sprinkle nuts, if using, over the sugar.
- Stack pineapple slices and cut into 6 wedges. Place 2 wedges in each muffin cup.
To Prepare Muffins:
- Whisk together in a large bowl whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon.
- Whisk together in a med bowl eggs and brown sugar until smooth.
- Whisk in oil, juice and vanilla.
- Stir in crushed pineapple.
- Make a well in the dry ingredients, then add the wet ingredients and stir with a rubber spatula until just combined.
- Stir in carrots, oats, raisins and nuts, if using.
- Scoop the batter into the prepared muffin cups (they will be full).
- Bake the muffins for 15-25 min – until tops are golden brown and firm to the touch.
- Loosen edges right away and turn muffins out onto a baking sheet.
- Cool for at least 10 minutes.
- Serve upside-down, either warm or at room temperature.