Baking

Upside-Down Pineapple and Apricot Muffins

cook 30 mins
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Ingredients
  • butter, for greasing
  • 150 g (5 oz) canned pineapple or apricots in juice, drained and diced
  • 3 tablespoons maple syrup
  • 250 g (8 oz) self-raising flour
  • 1 teaspoon bicarbonate of soda
  • pinch of salt
  • 100 g (3 1/2 oz) soft light brown sugar
  • 75 g (3 oz) dried pineapple, chopped
  • 1 large egg, lightly beaten
  • 75 ml (3 fl oz) vegetable oil
  • 150 ml (1/4 pint) buttermilk
  • 2 tablespoons apricot jam
  • 1 teaspoon grated orange rind
  • ice cream or custard, to serve
Directions
  • Generously grease a 6-hole giant muffin tin, each hole about 10 x 5 cm (4 x 2 inches). Divide the diced pineapple or apricot between the holes and drizzle over the maple syrup.
  • Sift the flour, bicarbonate of soda and salt into a large bowl, then stir in the sugar and dried pineapple. Whisk together the remaining ingredients in a jug. Pour into the dry ingredients and stir until just combined.
  • Spoon the mixture into the prepared muffin tin and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 22 minutes, or until risen, golden and firm to the touch.
  • Invert the muffins on to 6 serving dishes and serve with ice cream or custard.
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