Ingredients
2
tablespoons butter
1/2
cup packed brown sugar
1
can (20 oz) pineapple slices, drained, trimmed to form small circles
6
maraschino cherries, halved
1
cup Betty Crocker™ Gluten Free all-purpose rice flour blend
1
teaspoon xanthan gum
1
teaspoon ground cinnamon
1/2
teaspoon gluten-free baking powder
1/4
teaspoon salt
1/3
cup butter
1/2
cup packed brown sugar
2
eggs
2
teaspoons gluten-free vanilla
1/2
cup low-fat buttermilk
Preparation
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
In 1-quart saucepan, melt 2 tablespoons butter. Stir in 1/2 cup brown sugar. Evenly divide mixture among muffin cups, about 1 rounded teaspoon per cup. Arrange trimmed pineapple slices on top of sugar mixture, and place a cherry, cut side up, in center of each. Set aside.
In small bowl, mix flour blend, xanthan gum, cinnamon, baking powder and salt. In large bowl, beat 1/3 cup butter and 1/2 cup brown sugar with electric mixer on medium speed until light and fluffy. Beat in eggs 1 at a time, until just combined. Stir in vanilla. On low speed, alternately stir in flour blend mixture and buttermilk; mix until just combined. Pour batter evenly into muffin cups (cups will be full). Place muffin pan on foil-lined cookie sheet.
Bake 16 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 20 minutes. Turn cookie sheet upside down over pan, and carefully turn pan over to release cakes. Rearrange pineapple and cherries if needed. Serve warm.
