Ingredients
1/3 cup packed brown sugar or 3 tablespoons brown sugar substitute blend2 tablespoons butter, melted3 canned pineapple slicesCAKES:1/3 cup butter, softened1/2 cup sugar1 large egg, room temperature1/2 teaspoon vanilla extract1 cup all-purpose flour1 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt1/2 cup fat-free lemon or vanilla Greek yogurt1/4 cup fat-free milk
Preparation
Preheat oven to 350°. Coat 12 muffin cups with cooking spray. Mix brown sugar and melted butter; divide among prepared cups. Quarter each pineapple slice; place 1 piece in each cup.
For cakes, cream butter and sugar until light and fluffy, 5-7 minutes; beat in egg and vanilla. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with yogurt and milk, beating well after each addition.
Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 12-15 minutes. Cool in pan 2 minutes; invert onto a serving plate. Serve warm or at room temperature.
