Individual upside-down cupcakes topcook.tomathouse.com
Preparation:Grease four 120 ml (4 fl oz) muffin tins with butter. Sprinkle the bottom of each with brown sugar and line with pineapple chunks. In a bowl, whisk 1 egg, 1/4 cup sour milk or kefir, 3 tablespoons melted butter, and a splash of vanilla. Then stir in 0.5 cups flour, 6 tablespoons granulated sugar, 0.5 teaspoon baking powder, 1/8 teaspoon baking soda, and a pinch of salt. Divide the batter evenly among the muffin tins. Bake in the oven at 175°C (350°F) for 20 minutes. Cool, then remove the muffins from the tins and dust with powdered sugar. Ingredients:
Nutritional value per serving: Calories 287, Total Fat 13g, Saturated Fat 8g, Protein 4g, Carbohydrates 40g, Fiber 0.5g, Cholesterol 84mg, Sodium 197mg, Sugars 26g. |