Cool. Spray a 12-cup muffin tin with non-stick cooking spray. In a small saucepan, melt butter over low heat; stir in brown sugar and corn syrup. Mix all remaining ingredients together at once. Any leftover upside-down cake can be stored in an airtight container in the refrigerator for up to 2 days. Cool for 5 minutes. Place the muffin tin on a jelly roll pan or any pan that the muffin tin can fit into; turn plate and muffin tin upside down. Add the apple mixture, cooking and stirring over low heat until apples are tender, about 5 minutes. Chopped hothouse rhubarb can be … Bake at 350F for 20-22 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Don't over stir. Gluten free, dairy free, and so delicious! We went apple picking last week and it Bake for 15-18 minutes, until golden and a toothpick inserted into the center comes out clean. Cook and stir over medium heat until sugar is dissolved. However, the cake is usually best served the day is made, so don’t feel guilty if you grab more than one slice! Grease a 12-cup muffin tin and put a scoop of the apple/grape mixture in each cup. These Paleo Apple Cinnamon Upside Down Muffins are the perfect fall treat! Arrange one-sixth of the coated apple slices in the bottom of each of the six jumbo muffin cups. Spray a mini muffin tin with baking spray. Bake 20-25 minutes, or until cakes are golden brown. Recipe by Chef mariajane For these upside-down mini apple cakes, use a regular muffin pan,. Put the sliced apple, 1 tablespoon maple syrup and 1⁄4 teaspoon cinnamon in a medium-sized bowl and stir to coat. Line the bottom of 12 greased jumbo muffin cups with waxed paper; grease the paper and set aside. Bake until golden brown. Melt butter in a skillet. Divide the batter evenly among the 12 muffin cups. In a skillet, melt 2 tablespoons butter and sauté the apples, teaspoon of cinnamon and two teaspoons sugar. For the apple layer, combine apples, raisins, brown sugar, and cinnamon in a small bowl. Place remaining apple slices neatly on each muffin. Try this recipe with plums, peaches, or even bananas! Take out of tins right away, and cool upside down. Allow to cool for 10 minutes. Spoon 1 tablespoonful into each muffin cup; top each with … Reserve the rest. Stir together apple and honey. Spoon a few slices into each muffin cup. A tip from the test kitchen: Don’t over-work these muffins—they only need mixing until it is just combined, which helps keep them super soft. Sweet, sticky apples and a fluffy, moist muffin. Although the recipe calls for Fuji, our test kitchen professionals agreed that any apple variety works. Cook on a low heat for about ten minutes and then remove from heat. Gently lay the pan down … Remove from the heat. 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