I love pineapple upside down cake so today I decided to make individual muffins so that I could better control the portions. Yes, I admit I used the large muffin pan, but still there is a limit and I can’t fudge the size of the piece I cut. This is a rich, thick, but spongy cake batter. And, next time I go to a potluck, I’m taking these – only made in the regular size muffin tin. When I want a quicker, and not so sweet a treat, I make pineapple upside down biscuits.
Solar Pineapple Upside Down Muffins
Place the solar oven out to pre-heat while preparing the topping. I used the SOS Sport.
- 1/2 stick butter (4 TBSP)
- 2/3 cup brown sugar
- 1 can crushed pineapple, drained, but reserve juice ( or 1 can pineapple rings if you prefer)
- 6 – 12 maraschino cherries, chopped (depending on how much you like – I used 2 chopped cherries for each muffin)
Spray the muffin tin with Pam. Chop the butter into 6 pieces and place in the bottom of each muffin. Divide the brown sugar equally between the tins. Place into the hot solar oven to melt the butter and sugar. This took about 15 minutes for me.
In a mixing bowl, add & blend:
- 2 eggs
- 4 TBSP pineapple juice
- 2/3 cup of white sugar
In a separate bowl, combine the following dry ingredients:
- 2/3 c all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt.
When the butter is melted, bring in the muffin tin and stir the melted butter and brown sugar to blend. Add the chopped cherries (or whole cherry if you prefer). Cover with the crushed pineapple.
When the muffin tins are prepared, add the dry ingredients to the egg & sugar mixture, and beat for about 2 minutes. Pour the batter evenly into the tins. Bake in the solar oven uncovered. My muffins baked for 2.5 hours at 250°