Pineapple Upside Down Cake Pancake Muffins

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Joan

Pineapple Upside Down Cake Pancake Muffins (Sourdough Version)

Makes 12
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Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Breakfast
Ingredients Method

Ingredients
  

  • 15 oz can crushed pineapple, divided, reserve juice
  • 12 maraschino cherries
  • 6 Tbsp brown sugar
  • 1 cup sourdough starter or discard
  • 1/2 cup flour
  • 1/4 cup 1% milk
  • 1 egg beaten
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 Tbsp unsweetened applesauce

Method
 

  1. Spray 12 of the wells in the muffin tin with non stick spray. To each well, add 1/2 Tbsp of brown sugar, 1 Tbsp crushed pineapple and 1 cherry (pushed down in the center). Bake in the oven for 3 1/2 to 4 minutes until sugar is caramelized.
  2. In a mixing bowl, combine sourdough, flour, egg, milk, extract, applesauce, salt, 2/3 cup crushed pineapple, reserved pineapple juice (2 TBSP). Mix well. Add baking soda. Mix well.
  3. Divide pancake mixture evenly over pineapple/sugar mixture.
  4. Bake for approx 16 minutes at 350. Let cool 5 minutes. Take a thin blade knife and run along the edges of the muffins and lift out carefully.