6 tbsp butter, cubed
1 cup packed light brown sugar
2 tbsp light corn syrup
1 can of pineapple rings
2 cups sugar
1 cup corn oil / sunflower seed oil
1 cup sour cream
2 tsp vanilla extract
2-1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Line the bottom of 12 greased jumbo
muffin cups with waxed paper, grease
the paper & set aside.
In a small saucepan, melt butter over low
heat, stir in brown sugar & corn syrup.
Cook & stir over medium heat until
sugar is dissolved.
Remove from the heat.
Spoon 1 tablespoonful into each muffin cup,
top each with a pineapple slice & a cherry.
In a large bowl, beat eggs & sugar until
thickened & lemon-colored.
Beat in the oil, sour cream & vanilla
Combine the flour, baking powder, baking
soda & salt.
Add to egg mixture & mix well.
Fill muffin cups two-thirds full.
Bake at 350° for 30-35 minutes or
until a toothpick inserted near the
center comes out clean.
Cool for 5 minutes before inverting onto
wire racks to cool completely.