In a skillet, melt 2 tablespoons butter and sauté the apples, teaspoon of cinnamon and two teaspoons sugar. Spray a 12-cup muffin tin with non-stick cooking spray. Reserve the rest. Sweet, sticky apples and a fluffy, moist muffin. Grease a 12-cup muffin tin and put a scoop of the apple/grape mixture in each cup. Chopped hothouse rhubarb can be … Once cooled, flip the muffins upside-down … For the apple layer, combine apples, raisins, brown sugar, and cinnamon in a small bowl. 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,. Any leftover upside-down cake can be stored in an airtight container in the refrigerator for up to 2 days. Line the bottom of 12 greased jumbo muffin cups with waxed paper; grease the paper and set aside. These Paleo Apple Cinnamon Upside Down Muffins are the perfect fall treat! How To Store Caramel Apple Upside-Down Cake. Cook and stir over medium heat until sugar is dissolved. Bake until golden brown. Gently lay the pan down … Divide the batter evenly among the 12 muffin cups. However, the cake is usually best served the day is made, so don’t feel guilty if you grab more than one slice! Put the sliced apple, 1 tablespoon maple syrup and 1⁄4 teaspoon cinnamon in a medium-sized bowl and stir to coat. Cool for 5 minutes. Remove from the heat. Arrange one-sixth of the coated apple slices in the bottom of each of the six jumbo muffin cups. Divide the batter evenly among the muffin cups. Preheat the oven to 375 degrees F. Liberally coat a six-cup jumbo muffin pan with vegan margarine. Spoon the mixture evenly over the bottom of each muffin … Add the apple mixture, cooking and stirring over low heat until apples are tender, about 5 minutes. Bake at 350F for 20-22 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Place remaining apple slices neatly on each muffin. Bake for 15-18 minutes, until golden and a toothpick inserted into the center comes out clean. Gluten free, dairy free, and so delicious! Spoon 1 tablespoonful into each muffin cup; top each with … Stir together apple and honey. 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. In a small saucepan, melt butter over low heat; stir in brown sugar and corn syrup. Spray a mini muffin tin with baking spray. Mix all remaining ingredients together at once. Spoon muffin mixture evenly into tins. Begin the fall season with these fresh Apple Muffins and a warm apple … 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. Allow to cool for 10 minutes. Although the recipe calls for Fuji, our test kitchen professionals agreed that any apple variety works. Cool. Melt butter in a skillet. 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