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1
Preheat oven to 350u00b0F.
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2
TOPPING: In a small pan melt together first 4 ingredients over medium heat. Stir until mixed and remove from heat.
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3
Grease muffin tin with non-stick spray (do not use liners).
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4
Drain can of crushed pineapple, reserving liquid. Divide crushed pineapple between muffin cups and put on the bottom.
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5
Put 4 blueberries on top of the pineapple on the bottom of each muffin cup. I used frozen berries but fresh or dried should work too.
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6
Pour a tablespoon or so of brown sugar mix over the fruit in each cup.
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7
CAKE: In a large bowl, mix flours and baking soda; set aside.
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8
In a medium bowl beat butter and sugar together thoroughly.
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9
Stir vanilla into butter/sugar mix, then add egg whites and beat well.
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10
In a small bowl, combine the pineapple juice and yougurt, add milk and stir.
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11
Fold the wet mixes into the dry in alternating fashion (between the butter/sugar mix and juice/milk mix).
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12
Stir until it's just combined -- don't over mix.
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13
Divide batter between muffin tins over fruit topping.
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14
Bake for 20 minute or until muffin is done (toothpick inserted in the center should come out clean).
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15
If eating immediately, let cool for 5 minute and run knife around the edge before transferring to plate. If eating later, chill in the refrigerator before removing from the pan (the topping comes out better this way).
