HAWAIIAN PINEAPPLE MUFFINS

TOPPING
• 14 oz. can pineapple rings or tidbits, or crushed pineapple well drained
• 3/4 cup brown sugar
• 1.4 cup melted butter
• 1/4 cup liquid honey
  MUFFINS
• 1-1/2 cups all purpose flour
• 1/2 cup natural bran or wheat germ
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup brown sugar
• 1 egg
• 1 cup buttermilk or plain low-fat yogurt
• 1/4 cup vegetable oil
• 2 tbs.. liquid honey

TOPPING

Preheat oven to 375o. Grease 12 large muffin cups. If using pineapple rings, cut each ring into thirds, then fit 2 pieces in bottom of each muffin cup. Or place 1 tablespoon crushed pineapple or divide tidbits between cups. To each muffin cup add 1 tablespoon brown sugar, then 1 teaspoon butter and finally 1 teaspoon honey.

Stir flour with bran, baking powder, baking soda and salt in a large mixing bowl. Stir in sugar. Whist egg in a medium-size bowl with buttermilk, oil and honey. Pour into flour mixture. Stir just until combined.

Spoon batter into muffin cups on top of pineapple mixture. Fill cups to top. Place muffin tin on a baking tray with sides to catch any spills. Bake in center of preheated 375o oven until tops are golden and a cake tester inserted in to middle comes out clean, about 25 minutes. Cool muffins in cups for 5 minutes. Meanwhile place a large piece of waxed paper under a cooling rack to catch drips. Turn muffins out onto cooling rack, upside down, and remove pan. Muffins are wonderful served warm but can also be frozen.