Individual upside-down cupcakes

Votes: 2

How to Make - Single-Serve Upside-Down Muffins

Time:
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 287, total fat 13 G., saturated fats 8 G., proteins 4 G., carbohydrates 40 G., fiber 0.5 G., cholesterol 84 mg, sodium 197 mg, sugar 26 G.

These mini muffins require very few ingredients: flour, sour milk, an egg, butter, and sugar. Everything is quickly whisked by hand, and the batter is poured over pineapple chunks coated in brown sugar, placed in individual muffin tins. You can use fresh or canned pineapple. The muffins bake very quickly in these small muffin tins, then flip them upside down onto a plate, revealing a delicious pineapple topping coated in a light caramel glaze. In just a few minutes, you have a dessert that's exquisite in both taste and appearance.

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Recipe:

Grease four 120 ml (4 fl oz) muffin tins with butter. Sprinkle the bottom of each with brown sugar and line with pineapple chunks. In a bowl, whisk 1 egg, 1/4 cup sour milk or kefir, 3 tablespoons melted butter, and a splash of vanilla. Then stir in 0.5 cups flour, 6 tablespoons granulated sugar, 0.5 teaspoon baking powder, 1/8 teaspoon baking soda, and a pinch of salt. Divide the batter evenly among the muffin tins. Bake in the oven at 175°C (350°F) for 20 minutes. Cool, then remove the muffins from the tins and dust with powdered sugar.