UPSIDE DOWN PINEAPPLE MUFFINS

Here is a novel idea that I picked up from my Wisconsin cousin’s FB page. She had picked it up from a friend, who had shared it, but they had used US type packet cake mixes. I will anglicize it and use a proper English type sponge topping, with a few added bits!! So delicious and such a great idea! 

You will need a large 12 hole, non stick muffin tin, well buttered. In a small saucepan heat 1oz butter and 3oz soft dark brown sugar and warm through until the butter has melted and the sugar just about dissolved. Place a teaspoon of this buttery mix in the bottom of your muffin holes.  Cut tinned pineapple slices into 4  [that have been drained well and dried on some kitchen paper], so that 2 pieces will fit into the bottom of the holes. Place half of a glacé [or dried] cherry between the pineapple pieces.

In a bowl place:

6 oz butter

4 oz golden caster

6 oz self raising flour

3 eggs, beaten

teaspoon of vanilla bean paste

small teaspoon of mixed spice

1 tablespoon milk

Mix well for a couple of minutes, much easier with a hand held electric mixer. Fill each muffin hole until about ¾ full. The above quantity will make 12 large muffins. I had a small amount left over when I filled mine, but tins do vary in size.

Bake in a preheated fan oven 170C for about 25 mins. Allow to cool for a minute, then place a cooling rack over the top of the buns and quickly turn it over, then tap the bottoms with a spoon to make sure the fruit drops. 

I made these last Sunday morning and they went like a flash! Absolutely scrumptious. I am  making them again this weekend!