Mini flips d’ananas

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  1. Preheat the oven to 180°C (350°F). Butter the insides of the individual muffin tins or pineapple tins.
  2. Drain the pineapple slices, reserving the syrup. Cut the slices into small pieces that fit the bottom of the molds.
  3. Place a maraschino cherry in the center of each mold, on top of the pineapple pieces.
  4. In a bowl, combine the melted butter and brown sugar. Divide this mixture among the molds, covering the bottom.
  5. Place a piece of pineapple on top of the sugar and butter mixture in each pan.
  6. In another bowl, combine the flour, caster sugar, baking powder and salt.
  7. Add the egg, milk, vanilla essence, and 2 tablespoons of the reserved pineapple syrup to the dry mixture. Blend until smooth and combined.
  8. Pour the batter over the pineapple slices in the molds, filling each mold 2/3 full.
  9. Bake in the preheated oven for about 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
  10. Remove from the oven and let cool for a few minutes. Then, run a knife around the edges of each pan and flip the mini pineapple ravioli onto a serving platter.
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