The classic pineapple upside down cake in a mini version. A really easy recipe, ideal for any time of year since you don’t need fresh pineapple to make it. And there’s no mixer required, which is always a bonus!
The Greek version of this recipe went up yesterday. The funny thing is that I can start this one with exactly the same words. I am sitting on the couch with the laptop, and a little ball of fur at my feet. Our new puppy, Westley, is fast asleep flat on his back and legs in the air. In fact he is dreaming right now, and making these fantastically cute sounds while moving his legs as if he is running. His little ears have flopped back and he looks so sweet I want to squeeze him. Westley is a 9 week old Golden Retriever, and has taken over the household. I will try not to talk about him in every single post from now on, but it’s going to be difficult! I hope you all bear with me.
This recipe has been in the file for a few months now. I kept thinking I should save it in case I needed it “in an emergency”. This can be considered an emergency, as it’s proving impossible to do anything all day except run after Westley and keep him from chewing everything in sight. And I mean everything, even the corners of the marble steps.
So, pineapple upside down muffins. We all know and love the cake version and these are just as tasty and very simple to make. They have a very nice texture; soft inside with a sort of crusty exterior. Traditionally they have a maraschino cherry on top but I’m not really crazy about them so I left them out and then put a blob of raspberry jam in the middle of the pineapple (after the muffins were cooked and cooled). If you want the cherries, add them with the pineapple.
I’m off to wake the sleeping pup now, it’s his lunch time!