I must admit, I’m a little lied-out.  If I’m being totally honest, I want to write about something lighter for a day.  Indulge me.  I’m going to put a severe twist on today’s topic and try to spin it from the angle of “Tell the Truth Tuesday.”

I tried a new recipe this morning.  I really hesitate to bake muffins.  Usually, my most successful muffins must be hacked off the bottom of the muffin tin and then the tin must be soaked overnight in suds and chiseled clean.  If I’m lucky, they will taste great and look more like deflated beach balls – bright stripes of smooshed berries swirled around the top of a shriveled, sunken top.  And on rare occasion, they come out OK, but are a tiny, sad disappointment compared to the giant Otis Spunkmeyer muffins that grin from the bakery case at Safeway.

I had left over crushed pineapple from a teriyaki recipe that I made when my in-laws were visiting.  On a Google hunch, I came across this recipe.  I get the Eating Well Magazine, so I trusted that the recipe was good – if it failed it would most likely be my own fault.

Pineapple Upside-Down Muffins

One more little thing, I never do a recipe exactly as written.  In this case, I omitted the nuts and raisins, used Splenda instead of the 1/2 cup of brown sugar in the recipe, used apple sauce for the oil and egg whites for both eggs.  Then, on accident, I forgot the oatmeal.

Result: INCREDIBLE CARROT CAKE-LIKE MUFFINS.  These little beauties crowned right over the tops of the tins and popped out of the pan like the fabled Little Gingerbread Man.

You have to try them!