Enjoy pineapple upside down cake in a single serve, cupcake form. Pineapple upside down muffin cakes are moist, delicious and a healthy alternative because they do not use any oils!
I have two food cravings that I seem to have to satisfy or they will plague me. Sweet and salty. They hit at different times of the month.
This morning I made some pineapple upside down muffin cakes that I first produced last year.
I like them because I can enjoy pineapple upside down cake in a single serve, cupcake form. They are moist, delicious and healthier alternative because they do not use any oils!
Weight Watchers Points Plus=2pts
Makes 12 Cupcakes
1 cup flour
1 cup sugar
1 tsp. baking soda
1 tsp. vanilla
1 whole egg
10 oz of drained, crushed unsweetened pineapple
1/8 tsp or less brown sugar per muffin cup
1.) Mix dry ingredients together. Then mix egg, vanilla and pineapple.
2.) Line cupcake tin with liners.
3.) Sprinkle 1/8 tsp of brown sugar on bottom of liner paper. Then fill the liners 3/4 way full.
4.) Bake 350 degrees for 20-25 minutes until a toothpick when inserted comes out clean.
Later today I am shopping with our daughter for garden seed and planting with her. I can’t wait for our fresh kale, lettuce, tomato and onions for salads this summer.
Enjoy your Friday!