“A friend submitted this recipe to a cookbook our school district was compiling. The first time I made them, the whole family declared the recipe a winner. Delicious and healthy to boot, they remain favourites to this day.” —Joan Hallford, North Richland Hills, Texas
Preheat oven to 350°. Coat 12 muffin cups with cooking spray. Mix brown sugar and melted butter; divide among prepared cups. Quarter each pineapple slice; place one piece in each cup.
For cakes, cream butter and sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with yogurt and milk, beating well after each addition.
Fill prepared cups two-thirds full. Bake until a toothpick inserted in centre comes out clean, 12-15 minutes. Cool in pan two minutes; invert onto a serving plate. Serve warm or at room temperature.