Pineapple Upside-Down Muffins

20 mg of calcium per muffin

Yield: 12 muffins

Ingredients

1/4 cup brown sugar, firmly packed

2 Tablespoons butter, melted

6 Maraschino cherries, halved

1 1/4 cups flour

1 Tablespoon baking powder

1 teaspoon salt

1/3 cup granulated sugar

1 1/2 cups bran flakes cereal

1 can (8 ounce) crushed pineapple in juice, undrained

1/4 cup skim milk

2 egg whites

1/4 cup vegetable oil

Directions:

Combine brown sugar and margaine. Spoon scant teaspoon into each of twelve muffin pan cups coated with cooking spray. Place a halved maraschino cherry (sliced side up) in center of each muffin pan cup. Stir together flour, baking powder, salt and sugar. Set aside.

Measure Kellogg's Bran Flakes cereal, pineapple and milk into large mixing bowl. Stir to combine. Let stand 3 minutes. Add egg whites and oil. Beat well. Add flour mixture, stirring only until combined (batter will be thick). Spoon batter evenly into prepared muffin pan cups.

Bake at 400 F. for 25 minutes or until browned. Invert onto serving plate. Serve warm.

Please note that some ingredients and brands may not be available in every store.

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