Zutaten für Upside Down Pineapple Muffins
- 2 tablespoons golden syrup
- Pineapple Rings
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ cup granulated sugar
- Butter
- Egg
- ¼ cup pineapple juice
- ½ cup milk
- 1 teaspoon vanilla extract
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Zubereitung von Upside Down Pineapple Muffins
- Preheat oven to 200°C (400°F). Lightly grease a 6-cup muffin tin.
- Place 1 teaspoon of golden syrup into the bottom of each muffin cup. Top each with a pineapple ring (about 1/2 inch thick). You may need to trim the edges slightly to fit.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour and 2 teaspoons baking powder. Add ¾ cup granulated sugar and stir to combine. Make a well in the center.
- In a separate bowl, whisk together ½ cup melted unsalted butter, 2 large eggs, ¼ cup pineapple juice, ½ cup milk, and 1 teaspoon vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, gently folding until just combined. Do not overmix.
- Spoon the batter evenly over the pineapple rings in the muffin tin, filling each cup about ¾ full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for a few minutes before inverting onto a wire rack to cool completely.
- Serve warm with a drizzle of extra golden syrup and a dollop of whipped cream.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
77g
Fat
14g
Carbs
14g
