6 tbsp butter,
cubed
1 cup packed light
brown sugar
2 tbsp light corn
syrup
1 can of pineapple rings
12 cherries
3 eggs
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
METHOD:
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
until smooth.
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.
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