Pineapple Upside Down Cake Pancake Muffins (Sourdough Version)
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
Instructions
- 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.
- 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.
- Divide pancake mixture evenly over pineapple/sugar mixture.
- 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.