Pineapple Upside-down Minis

Pineapple Upside-down Minis

 

Ingredients:

butter spray

6 tsp brown sugar

maraschino cherries

small can of pineapple tidbits (reserving juice

1 egg

4 Tbsp pineapple juice

tsp vanilla

2/3 cup flour (half white and half whole wheat)

2/3 cup sugar ( I used a few teaspoons less and they still came out super sweet!)

tsp baking powder

1/4 tsp salt

2 Tbsp skim milk

 

Directions:

Preheat oven to 350 degrees.  Lightly grease the inside of 12 muffin tins with butter spray.  In a medium bowl, mix egg, sugar, pineapple juice, vanilla and milk until smooth.  Next, stir in flour, baking powder and salt just until combined and set aside.  Place 1/2 tsp of brown sugar in each tin and spread evenly.  Place one cherry in the center of each muffin tin and surround with pineapple tidbits creating one even layer. Pour 2 Tbsp of batter into each muffin tin and bake for 20-25 minutes or until cakes are set.