Upside-Down Muffins

These are cakey muffins. Be sure to let them cool completely first before turning them out of the pan. If any of the muffin remains in the pan, remove with a teaspoon and place on the top of the muffin.

• Ready In: 30 mins
• Yields: 12 medium muffins

Ingredients

• APPLE LAYER

• 2  cups apples, peeled, cored and diced
• 1⁄4 cup raisins
• 1⁄2 cup light brown sugar, packed
• 1  teaspoon ground cinnamon
• 2  tablespoons butter

• BATTER

• 2  cups all-purpose flour, unbleached
• 1  tablespoon baking powder
• 1⁄2 teaspoon baking soda, sieved
• 1⁄2 teaspoon salt
• 1⁄2 cup light brown sugar, packed
• 1  cup buttermilk
• 1⁄2 cup butter, melted
• 1  large egg
• 1  teaspoon vanilla extract

Directions

1. Preheat oven to 400°.
2. Butter or spray with nonstick spray or line with paper liners.12 muffin cups.set aside.
3. To make the APPLE LAYER:
4. Combine the apples, raisins, brown sugar and cinnamon in a small bowl, stir until well blended.
5. Melt butter in a skillet and add the apple mixture. Cook, stirring over low heat, until the apples are tender, about 5 minutes. Cool.
6. Spoon a layer of the apple mixture into the muffin cups, dividing evenly.
7. To make the BATTER:
8. Combine the flour, baking powder, baking soda and salt in a large bowl; stir until well blended. Stir in the brown sugar until blended.
9. In a separate bowl, whisk together the buttermilk, melted butter, egg and vanilla until smooth. Add to the dry ingredients, all at once; fold just until evenly moistened.
10. Do not over mix.
11. Divide the batter evenly among the muffin cups.
12. Bake until the tops are golden and a toothpick inserted in the centers comes out clean -- 20-22 minutes.
13. Cool on a wire rack before removing from the pan.