Bakery-Style Upside-Down Hawaiian Pineapple Muffins - cooking recipe

Ingredients

1 (14 ounce) can pineapple tidbits, well drained
12 tablespoons brown sugar
12 teaspoons butter
12 teaspoons honey
MUFFINS
1 1/2 cups flour
1/2 cup natural bran
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1 large egg
1 cup buttermilk (or use plain yogurt)
1/4 cup vegetable oil
2 teaspoons vanilla (or use pineapple extract)
3 tablespoons honey

Preparation

Set oven to 350\u00b0F.
Place oven rack to second-lowest position).
Generously grease 12 regular-size muffin tins (do not use paper liners for this).
Divide and place the tidbits in the bottom of each muffin tin in a single layer.
Top the pineapple with about 1 tablespoon brown sugar, then 1 teaspoon melted butter, then 1 teaspoon honey; set aside tins while preparing the muffin batter.
To prepare the muffin batter; in a large bowl mix together flour with bran, baking powder, baking soda and salt.
Stir in 3/4 cup brown sugar until blended (can use less brown sugar if desired).
In a medium bowl whisk egg with buttermilk, oil, vanilla and 3 tablespoons honey; pour into the flour mixture and stir just until combined.
Divide and spoon batter into muffin cups on top of the pineapple mixture (fill almost to the top).
Place the muffin tins on baking sheet to catch any spills.
Bake for about 25 minutes, or until muffins test done.
Cool muffins in tins for 5 minutes.
Meanwhile place a large piece of wax paper onto a cooling rack to catch any spills.
Turn muffins out onto cooling rack upside down and remove from pan/s.