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Cool. 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. Chopped hothouse rhubarb can be ⦠A tip from the test kitchen: Donât over-work these muffinsâthey only need mixing until it is just combined, which helps keep them super soft. Grease a 12-cup muffin tin and put a scoop of the apple/grape mixture in each cup. Although the recipe calls for Fuji, our test kitchen professionals agreed that any apple variety works. How To Store Caramel Apple Upside-Down Cake. 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. Add the apple mixture, cooking and stirring over low heat until apples are tender, about 5 minutes. However, the cake is usually best served the day is made, so donât feel guilty if you grab more than one slice! 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. Bake at 350F for 20-22 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Sweet, sticky apples and a fluffy, moist muffin. In a skillet, melt 2 tablespoons butter and sauté the apples, teaspoon of cinnamon and two teaspoons sugar. These Paleo Apple Cinnamon Upside Down Muffins are the perfect fall treat! We went apple picking last week and it Recipe by Chef mariajane For these upside-down mini apple cakes, use a regular muffin pan,. Spray a 12-cup muffin tin with non-stick cooking spray. Spoon the mixture evenly over the bottom of each muffin ⦠Divide the batter evenly among the muffin cups. Gluten free, dairy free, and so delicious! Mix all remaining ingredients together at once. Don't over stir. Reserve the rest. Remove from the heat. In a small saucepan, melt butter over low heat; stir in brown sugar and corn syrup. Allow to cool for 10 minutes. Once cooled, flip the muffins upside-down ⦠Spoon 1 tablespoonful into each muffin cup; top each with ⦠Spoon muffin mixture evenly into tins. Bake until golden brown. Cool for 5 minutes. Take out of tins right away, and cool upside down. Cook and stir over medium heat until sugar is dissolved. Cook on a low heat for about ten minutes and then remove from heat. For the apple layer, combine apples, raisins, brown sugar, and cinnamon in a small bowl. Melt butter in a skillet. Spray a mini muffin tin with baking spray. Stir together apple and honey. Try this recipe with plums, peaches, or even bananas! Put the sliced apple, 1 tablespoon maple syrup and 1â4 teaspoon cinnamon in a medium-sized bowl and stir to coat. Gently lay the pan down ⦠Preheat the oven to 375 degrees F. Liberally coat a six-cup jumbo muffin pan with vegan margarine. Bake 20-25 minutes, or until cakes are golden brown. 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