I LOVE these muffins!

They are so tasty, and they have carrots in them! You'd never know it! Kids and adults alike will gobble these up!

Don't be put off by the ingredient list. I know it looks intimidating, but these are really easy to make. I give some good tips in the recipe, so be sure to read that through first before making these

Pineapple Upside Down Muffins

By Life Tastes Good
Published 02/20/2013

Ingredients

• 2 (8 ounce) cans pineapple slices in juice, drain and reserve the juice
• 4 tablespoons brown sugar, divided
• 1/2 cup regular rolled oats
• 3/4 cup whole wheat flour
• 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 2 eggs
• 1/2 cup packed light brown sugar
• 1/3 cup canola oil
• 2 tablespoons reserved pineapple juice
• 1 teaspoon vanilla extract
• 1 (8 ounce) can crushed pineapple
• 1 cup grated carrot

Instructions

1. Preheat the oven to 400 degrees F. Spray 12 muffin cups with cooking spray. Stack the pineapple slices and cut them in 1/2 and then in 1/2 again so each slice has 4 wedges. You'll have a few extra, but cutting them into quarters they fit nicely into the bottom of a muffin cup.
2. Sprinkle 1 teaspoon of brown sugar into the bottom of each muffin cup, and then place 2 wedges of pineapple into each cup. Set aside.
3. In a large bowl stir together 1/2 cup oats, 3/4 cup whole wheat flour, 3/4 cup all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 tablespoon cinnamon.
4. In a separate bowl whisk together 2 eggs, 1/2 cup brown sugar, 1/4 cup canola oil, 2 tablespoons reserved pineapple juice, and 1 teaspoon vanilla extract. Stir the wet ingredients into the dry just until moistened. The key to making great muffins is not over mixing the batter, so mix by hand just until the flour is moistened (shouldn't be more than 10 seconds). Be sure to have your crushed pineapple and grated carrot ready to go. Once you mix the wet and dry ingredients, the liquid will activate the baking powder, so you want to bake them right away for best results. Fold in the 8 ounce can of crushed pineapple and 1 cup of grated carrot.
5. Spoon mixture evenly into prepared muffin cups and bake for 15-20 minutes or until tops bounce back when lightly pressed.
6. While muffins are still hot, run a knife around the edge of each one to loosen from pan and invert onto a serving tray so that the sliced pineapple wedges are on top. Enjoy warm or at room temperature. They are delish either way, but I prefer them slightly warmed!

Yield: 12
Prep Time: 20 mins.

Cook time: 20 mins.
Total time: 40 mins.

For another healthy and delicious breakfast option, check out my good friend's recipe for Carrot Cake Oatmeal! Renee's Kitchen Adventures Carrot Cake Oatmeal will make you feel like you are eating dessert for breakfast, but it is a great choice and only 9 Weight Watcher's points!!

Cranberry HootyCreeks (Gift in a Jar)

Photo by  Madison Myers

recipe adapted from allrecipes.com Cranberry HootyCreeks

These cookies are delicious and they make a great gift in a jar!

This recipe makes about 24 cookies. The recipe can be doubled if you would like more cookies, but don't double the ingredients to put in the jar - it won't fit. The recipe as it is fits perfectly in a 1 quart jar! Don't forget to add a tag!

Photo by Madison Myers

Ingredients

• 5/8 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup packed brown sugar
• 1/3 cup white sugar
• 1/2 cup dried cranberries
• 1/2 cup white chocolate chips
• 1/2 cup chopped pecans
• 
  

Directions

• Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.
• Attach a tag with the following instructions: Cranberry Hootycreeks 1. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper. 2. In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets. 3. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks.