Ingredients
1 can (8 ounces) crushed pineapple1-1/2 cups all-purpose flour3/4 cup sugar2 teaspoons baking powder1/4 teaspoon salt2 large eggs, room temperature1/2 cup vanilla yogurt1/4 cup canola oil5 teaspoons brown sugar18 to 20 maraschino cherries, halved
Preparation
Preheat oven to 400°. Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside.
In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, yogurt, oil and reserved pineapple juice. Add to flour mixture; stir just until moistened. Fold in reserved pineapple.
Fill greased mini-muffin cups two-thirds full. Sprinkle tops with brown sugar; top with halved cherries.
Bake 9-12 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
