Pineapple Upside-Down Muffins!

If you've been following this blog for very long, you know how much we love muffins at my house. And, you know how much I like trying new recipes, too! This week, I was perusing my pantry, while snowed in, and found a can of crushed pineapple. A quick search on Pinterest, and voila, a clever twist on a classic dessert. These are super yummy muffins; perfect for a quick pick-me-up on cold winter mornings! 

Pineapple Upside-Down Muffins 
(a big thanks to http://littleindiana.com for the recipe!)

1/4 cup butter, melted
1/3 cup brown sugar
8-ounce can crushed pineapple, drained
1 1/2 cups flour
1/2 cup sugar
1/4 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
2 eggs, beaten
1 cup buttermilk (if you don't have buttermilk, you can add one tablespoon of lemon juice to one
                              cup milk and let set 5 minutes-which is what i did)
2 tablespoons melted butter

Preheat oven to 375 degrees.  Grease muffin tins well.  Spoon the 1/4 cup melted butter evenly into tins (about a teaspoon in each).  Sprinkle brown sugar over the melted butter in each tin. Spoon pineapple over top of brown sugar in each tin, and then set aside.

In a bowl, combine dry ingredients.  Make a well in the center. In another bowl, combine eggs, milk and 2 tablespoons melted butter.  Add quickly to flour mixture and combine, but do not over-mix.  Spoon batter into muffin tins.  Bake for 18-25 minutes, or until a toothpick comes out clean.  Cool and remove from muffin tins. Serve pineapple side up! Enjoy!