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Hurry! If you're still at home and haven't left for work you might be able to make these little guys just in time for your breakfast. You really should since they're pretty heavenly. The whole idea for these started with pineapple upside cake. I've been reading Janet Evanovich's Stephanie Plum books for almost 3 years now. I am now onto book 18 even though it came out in November. I just was able to get my hands on it at the library. Anyway, Stephanie Plum's favorite dessert is Pineapple Upside Down Cake. I make enough desserts at my house that I didn't need another cake sitting around for me to gobble up. That pie from Sunday was almost enough to make me diabetic considering it's gone already. So I thought muffins sounded like a good way to make it a little healthier, not so sweet, and a nice spin on a fantastic dessert. When I brought these to have the morning after the bachelorette party I went to this past Saturday, there were some very happy ladies! Pineapple Upside Down Muffins Yield ~12 muffins 2 tablespoons brown sugar 1 10-ounce can pineapple chunks 3/4 cup whole-wheat flour 3/4 cup flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon cinnamon 2 eggs 1/2 cup brown sugar 1/4 cup canola oil 2 tablespoons pineapple juice 1 tablespoon vanilla extract 1 8-ounce can crushed pineapple, (not drained) 1 large carrot, grated (~1 cup) 1/2 cup oats Preheat oven to 400 degrees. Sprinkle about 1/2 teaspoon brown sugar in each of the muffin slots along with 2 pineapple chunks. In a bowl whisk together whole wheat flour, flour, baking powder, baking soda, salt, and cinnamon. In a separate bowl, mix the eggs, brown sugar, oil, pineapple juice, and vanilla extract together. Make a well in the dry ingredients and pour the liquid mixture in and mix together. Stir in crushed pineapple, grated carrot, and oats. Pour into muffin wells. They will be very full so don't worry. Bake for about 16 minutes or until slightly brown on top.
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Foto: Pinterest/Instagram BUNDEVE, komadići čokolade i glazura od cimeta spojeni u sočnim i jednostavnim jesenskim muffinima. Probajte im odoljeti, ako smijete! Zapravo, uopće im ne trebate odlijevati jer je ovaj recept zdrav i stvarno jednostavan. I još će vam dodatno zamirisati današnji dan. Ako vam dijete ne voli čokoladu ili cimet, nema problema. Ovaj recept je jednako ukusan ako napravite glazuru od vanilije. Trebat će vam: Za muffine: 1/3 šalice ulja 1 šalica smeđeg šećera 1/4 šalice mlijeka 1 žličica ekstrakta vanilije 1 i 1/4 šalice brašna 1/2 čajne žličice praška za pecivo 1/2 čajne žličice sode bikarbone 1/4 čajne žličice soli 1/4 čajna žličica mljevenog cimeta (opcija) TEKST SE NASTAVLJA ISPOD OGLASA 1 šalica konzervirane ili skuhane bundeve 1/2 šalice komadiće čokolade ili čokoladnih suzica Za glazuru: 1/4 šalice meda/javorovog sirupa/sirupa smeđe riže 1 žlica margarina ili rastopljenog kokosovog ulja 1/2 čajne žličice ekstrakta vanilije ili jedna čajna žličica cimeta. Priprema: Pećnicu zagrijte na 175 stupnjeva, a na lim poslažite košarice za mufffine. Pomiješajte ulje, šećer, mlijeko i vaniliju. U drugoj posudi pomiješajte brašno, prašak za pecivo, sodu bikarbonu, cimet i sol. Dodajte mokre sastojke i bundevu te dobro miješajte, da se smjesa sjedini, ali da ne postane previše gumenasta. Tad lagano umiješajte i komadiće čokolade. Košarice punite na dvije trećine, pecite oko 25 minuta, možete probati i čačkalicom jesu li gotovi. Potom ih ostavite da se dobro ohlade. Potom napravite glazuru tako da sve sastojke stavite u malu zdjelicu i zgrijete, te vilicom lagano prskajte po svakom kolačiću. U slast!