PINEAPPLE UPSIDE-SIDE DOWN MUFFINS

1/4 cup (12 tbsp) butter
2 tbsp packed brown sugar
1 can (8-oz) crushed pineapple, drained
6 maraschino cherries, cut into halves
2 cups Bisquick
1/4 cup packed brown sugar
3/4 cup milk
1 egg

Preheat oven to 400 degrees.

Place 1 teaspoon butter in each of 12 medium muffin cups. Heat in the oven until butter is melted. Divide the 2 tablespoons of brown sugar among the 12 cups; about 1/2 teaspoon per cup. Divide the pineapple between the cups, about 1 tablespoon per cup. Place 1 cherry half, cut side up, in the center of each muffin cup.

Mix the Bisquick, 1/4 cup brown sugar, milk, and egg; beat vigorously 30 seconds. Fill each muffin cup about 3/4 full.

Bake muffins approximately 15 minutes or until golden brown. After removing from oven, immediately invert onto a heap-proof plate; allow pan to remain for a few minutes.

Yield: 12 muffins that are best when served warm.

Note: File Photo