Pineapple Upside-Down Muffins

Recipe View Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin. (5 minutes)

Recipe View Prepare the pineapple topping: Stack the pineapple slices and cut each into 6 wedges. Set aside. (5 minutes)

Recipe View In each muffin cup, sprinkle 1 teaspoon of brown sugar followed by 1/2 teaspoon of chopped walnuts. Place two pineapple wedges into each cup, arranging them attractively. (10 minutes)

Recipe View In a large bowl, whisk together the rolled oats, whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon. (5 minutes)

Recipe View In a separate bowl, whisk together the eggs, remaining 1/2 cup of brown sugar, canola oil, pineapple juice, and vanilla extract. (3 minutes)

Recipe View Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix. (2 minutes)

Recipe View Fold in the crushed pineapple (with its juice), grated carrot, raisins, and remaining chopped walnuts. (3 minutes)

Recipe View Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full. (5 minutes)

Recipe View Bake for 20-22 minutes, or until a wooden skewer inserted into the center comes out clean and the tops spring back when lightly pressed. (20-22 minutes)

Recipe View Let the muffins cool in the tin for 5 minutes. Then, carefully loosen the edges with a thin knife and invert them onto a wire rack to cool completely. Serve warm or at room temperature, with the pineapple topping facing up.