Tuesday, January 31, 2012

Whole Wheat Pineapple Upside-down Muffin Recipe

Earlier this month when I posted my healthy eating goals for 2012, I mentioned that I was switching to baking more with whole wheat flour. I've kept up with it (for January at least!) and the only non-whole wheat thing that's been baked in our house was some cookies the husband whipped up last weekend. And when your man decides to bake up some chocolate goodness for you, you don't refuse.

You're welcome for that important bit of relationship advice.

A few weeks ago I had some friends over for a playdate with our kiddos and since kids are forever in need of snackage, I decided to whip up some muffins before they got here. These muffins aren't only whole wheat, they're also really low in fat, contain oats, and, are made with raw sugar so you can feel really good about indulging in a little mid-morning baked goodness.

Baking with whole wheat flour can make things a bit dense so unless you're ready for that hardcore plunge, try using whole wheat pastry flour (check out Whole Food's bulk bins) because it will result in a much lighter texture. Or you could use half whole wheat flour and half white flour.

Whole Wheat Pineapple Upside-down Muffins
Yields about 16 muffins
Adapted greatly from Eating Well

3 tablespoons turbinado sugar
1 10-ounce can pineapple slices

2 large eggs
1/2 cup turbinado sugar or honey
1/4 cup canola oil or melted butter 
2 tablespoons pineapple juice
1 teaspoon vanilla extract
1 8-ounce can crushed pineapple (not drained)
1 1/2 cups whole wheat pastry flour (or 3/4 cup whole wheat flour and 3/4 cup white flour)

2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup old-fashioned oats

Preheat oven to 400. Coat a muffin tin with cooking spray. Sprinkle sugar into each muffin tin. Cut pineapple slices into sixths and place a couple pieces in each muffin cup.

In a mixing bowl, combine eggs, sugar/honey, oil/butter, vanilla and pineapple. Mix well. Add in the remaining ingredients and blend until well-combined. Scoop batter into each muffin cup. Bake at 400 for 12-15 minutes or until the muffin tops spring back when lightly touched.

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