Serves: 12
Total Calories: 179
1. Combine brown sugar and margarine. Spoon scant teaspoon into each of twelve 2 1/2-inch muffin-pan cups coated with cooking spray. Place a halved maraschino cherry in center of each muffin-pan cup.
2. Stir together flour, baking powder, salt, and sugar. Set aside.
3. Measure KELLOGG'S COMPLETE Oat Bran Flakes cereal, pineapple, and milk into large mixing bowl. Stir to combine. Let stand 2 minutes or until cereal is slightly softened. 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.
4. Bake at 400°F about 25 minutes or until browned. Invert onto serving plate. Serve warm.
This Pineapple Upside-Down Muffins recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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