Pineapple Upside-Down Muffins

Canned pineapple might not seem like a big deal, but it sure was when your preserves were limited to what you could pick or grow yourself. Here’s our twist on this classic.

• 12 tsp butter
• 12 tbsp brown sugar
• 12 canned pineapple rings
• 12 maraschino cherries
• For the cake batter
• 1 1/3 cups all-purpose flour
• 1/2 tbsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/3 cup unsalted butter, softened
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• Zest of 1 orange
• 3/4 cup buttermilk

Preheat your oven to 350˚F, and grease a 12-mould muffin pan. Next, place 1 tsp of butter in each muffin mould, followed by 1 tbsp of brown sugar, 1 pineapple ring and 1 maraschino cherry. Set the pan aside.

In a small mixing bowl, whisk together the flour, baking powder, cinnamon and salt. In a medium mixing bowl, cream the softened butter with the white sugar and brown sugars. Add the egg, vanilla extract and orange zest, and mix until combined. Add the dry mixture to the wet, followed by the buttermilk, and mix until smooth.

Evenly divide the batter among the prepared muffin moulds, and place in the preheated oven. Bake for 15 to 20 minutes or until a toothpick inserted in the centre of the muffin comes out clean. Let the muffins cool for 5 minutes, then invert them onto a cooling rack, and serve warm.