6 T. butter, cubed
1 c. light brown sugar, packed
2 T. light corn syrup
1 small pineapple, peeled, cored and cut into 1/2-inch slices
12 maraschino cherries, well drained
3 eggs
2 c. sugar
1 c. vegetable oil
1 c. sour cream
2 tsp. vanilla
2 1/2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
whipped topping (optional)
Line greased jumbo muffin cups with waxed paper; grease the paper and set aside. In a small saucepan,
melt the butter over low heat; stir in the brown sugar and corn syrup. Cook and stir over medium heat until the brown
sugar is dissolved. Remove from the heat. Spoon 1 tablespoonful into each muffin cup; top each with a pineapple
slice and a cherry. In a large mixing bowl, beat the eggs and sugar until thickened and lemon-colored. Beat in
the oil, sour cream and vanilla until smooth. Combine the flour, baking powder, baking soda and salt. Add to the
egg mixture; mix well. Fill the muffin cups 2/3 full. Bake at 350 degrees for 28 to 32 minutes, or until a toothpick
comes out clean. Cool for 5 minutes before inverting onto wire racks to cool completely. Garnish with whipped
topping, if desired. Makes 1 dozen.