Ingredients:
1 cube butter
1 cup dark brown sugar
28 pineapple pieces, fresh or canned (approximately 1 cup, we prefer fresh, as they are not as sweet)
1 1/4 cup coarsely chopped macadamia nuts
1 1/2 cup unbleached all purpose flour
1/2 cup firmly packed dark brown sugar
2 tsp. baking powder
1 1/2 tsp. grated orange peel
1 tsp. cinnamon
1/4 tsp. salt
1/2 cup milk
1/2 cup (1 stick) butter, melted and cooled slightly
2 eggs, beaten
Instructions:
Preheat oven to 375 degrees. Grease a 12-cup muffin tin with cooking spray. On stove or in microwave melt butter until bubbly. Add brown sugar and cook until sugar and butter are well combined. Divide mixture evenly between muffin cups. Place four pineapple pieces in butter/sugar mixture in the bottom of each muffin cup and sprinkle 1 Tbs. coarsely chopped macadamia nuts over the pineapple.
In large mixing bowl combine dry ingredients. In separate bowl beat eggs together with melted butter and milk. Mix wet and dry ingredients until just combined. Divide batter evenly between muffin cups on top of pineapple and macadamia nuts.
Bake for 25 minutes or until tester inserted in center comes out clean. Immediately invert onto warming rack, removing muffin tin carefully. (If some of the pineapple pieces stay in the tin, you can remove them and place them on top of the muffins again.)
Allow muffins to cool for 5 minutes before serving. Serve upside-down.
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