These Paleo Apple Cinnamon Upside Down Muffins are the perfect fall treat! Reserve the rest. Gently lay the pan down … Remove from the heat. Put the sliced apple, 1 tablespoon maple syrup and 1⁄4 teaspoon cinnamon in a medium-sized bowl and stir to coat. Cook on a low heat for about ten minutes and then remove from heat. Melt butter in a skillet. Try this recipe with plums, peaches, or even bananas! Divide the batter evenly among the 12 muffin cups. Begin the fall season with these fresh Apple Muffins and a warm apple … In a skillet, melt 2 tablespoons butter and sauté the apples, teaspoon of cinnamon and two teaspoons sugar. Don't over stir. 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. Spray a 12-cup muffin tin with non-stick cooking spray. Spray a mini muffin tin with baking spray. Bake for 15-18 minutes, until golden and a toothpick inserted into the center comes out clean. Mix all remaining ingredients together at once. Recipe by Chef mariajane For these upside-down mini apple cakes, use a regular muffin pan,. Stir together apple and honey. Chopped hothouse rhubarb can be … Preheat the oven to 375 degrees F. Liberally coat a six-cup jumbo muffin pan with vegan margarine. 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. Once cooled, flip the muffins upside-down … Cook and stir over medium heat until sugar is dissolved. Cool for 5 minutes. How To Store Caramel Apple Upside-Down Cake. Spoon the mixture evenly over the bottom of each muffin … Grease a 12-cup muffin tin and put a scoop of the apple/grape mixture in each cup. Take out of tins right away, and cool upside down. Cool. Spoon 1 tablespoonful into each muffin cup; top each with … Any leftover upside-down cake can be stored in an airtight container in the refrigerator for up to 2 days. Divide the batter evenly among the muffin cups. Arrange one-sixth of the coated apple slices in the bottom of each of the six jumbo muffin cups. Bake until golden brown. Bake at 350F for 20-22 minutes or until a toothpick inserted into the middle of a muffin comes out clean. However, the cake is usually best served the day is made, so don’t feel guilty if you grab more than one slice! Add the apple mixture, cooking and stirring over low heat until apples are tender, about 5 minutes. Line the bottom of 12 greased jumbo muffin cups with waxed paper; grease the paper and set aside. In a small saucepan, melt butter over low heat; stir in brown sugar and corn syrup. Bake 20-25 minutes, or until cakes are golden brown. 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