Thursday, October 25, 2012

Del Monte Pineapple - Not Just for Summer Anymore

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Do you love Pineapple?  Fresh pineapple is so delicious and it's so healthy for you!  Pineapple offers many health benefits!  My family loves eating pineapple by itself, in a recipe or in a smoothie.  How do you enjoy your pineapple?

Save .50¢ on your next Pineapple and download a coupon for a Del Monte’s Gold Extra Sweet Pineapple today to get a boost of Vitamin C and add some sweetness to your favorite fall dishes.

Go to to download the coupon.  Just click on the "Save" tab, complete a short form, and you will be directed to the downloadable coupon.  Limit one per person.  While supplies last.

Try these Pineapple Upside-Down Muffins for a tasty treat.  Go to for more pineapple recipes and facts.

Pineapple Upside-Down Muffins

Created by EatingWell

  1. 2 tablespoons packed light brown sugar
  2. 2 tablespoons chopped walnuts or pecans (optional)
  3. 1 10-ounce can pineapple slices

  1. 3/4 cup whole-wheat flour
  2. 3/4 cup all-purpose flour
  3. 2 teaspoons baking powder
  4. 1/2 teaspoon baking soda
  5. 1/4 teaspoon salt
  6. 1 tablespoon ground cinnamon
  7. 2 large eggs
  8. 1/2 cup packed light brown sugar
  9. 1/4 cup canola oil
  10. 2 tablespoons pineapple juice or orange juice
  11. 1 teaspoon vanilla extract
  12. 1 8-ounce can crushed pineapple (not drained)
  13. 1 cup grated carrot (1 large)
  14. 1/2 cup old-fashioned oats
  15. 3/4 cup raisins, preferably baking raisins (see Ingredient note)
  16. 1/4 cup chopped walnuts or pecans (optional)
Serving Size:  12


Glistening like sticky buns, these unusual muffins are packed with wholesome ingredients--vegetables, fruit and whole grains--so you can feel good about serving them to your family.  If you prefer to make simple carrot muffins for lunchboxes or breakfasts-on-the-go, omit the topping; sprinkle 2 tablespoons chopped nuts over the muffins before baking, if desired.
  1. Preheat oven to 400° degrees.  Coat 12 muffin cups with cooking spray.
  2. To prepare topping:  Sprinkle 1/2 teaspoon brown sugar into each muffin cup. Sprinkle nuts, if using, over the sugar. Stack pineapple slices and cut into 6 wedges. Place 2 wedges in each muffin cup.
  3. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.
  4. Whisk eggs and brown sugar in a medium bowl until smooth.  Whisk in oil, juice and vanilla. Stir in crushed pineapple.  Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined.  Stir in carrot, oats, raisins and nuts, if using.  Scoop the batter into the prepared muffin cups (they'll be quite full).
  5. Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes.  Immediately loosen edges and turn muffins out onto a baking sheet.  Restore any stray pineapple pieces and nuts.  Let cool for at least 10 minutes.  Serve upside-down, either warm or at room temperature.

Recipe Tips & Notes:
  1. Ingredient Note:  Baking raisins, moister than regular ones, ensure a better texture.  To substitute regular raisins, plump them first: soak in boiling water for 10 minutes; drain well.

A product sample was not received for review.  I was compensated for this posting.  The opinions expressed are my own and were NOT influenced in any way.

Bonny Sallee

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