Tuesday, April 24, 2012

U: Upside Down Recipes

Normally, I put my recipes on my food blog, but this recipe, Upside Down Banana Muffins, is to yummy for just a food blog. I wanted to share it with everyone. However, as a little bonus, if you visit Carol's Food Bites, you will find a second upside down recipe for Caramel Apple Upside Down Cupcakes.

Upside Down Banana Muffins

6 T. butter
1/2 c. milk
1 C. flour
1 1/2 t. baking powder
1/4 t. salt
2 eggs
3/4 C. sugar
1/2 t. vanilla

12 T. butter
3/4 C. brown sugar, tightly packed
1 banana, thinly sliced
1 t. cinnamon
rum, to taste (optional)

Preheat oven to 350° f. To make the cake batter, place the butter and milk in a small pan over medium heat.. Warm the mixture, stirring occasionally until the butter is melted and then let mixture cool. 

Spray a little cooking spray in each cup in the muffin pan. Into each cup, put 1/2 T. of unmelted butter, 1 T. brown sugar, and a sprinkle of cinnamon. Place the pan into the oven until the butter melts. Remove from oven and add a few slices of bananas and a squirt of rum. 

To finish the cake batter, combine the flour, baking powder, and salt and mix well. In a separate bowl, beat eggs, sugar, and vanilla together. Add the flour mixture to the egg mixture and stir well into a smooth batter. Pour the batter on top of the bananas, dividing evenly among each cup. 

Bake for about 25 minutes, until lightly browned and dry around the edges and pulling away from pan.Cook pan on a rack for about 5 minutes. With a knife, loosen each cupcake from the edges and then place a cookie sheet over the pan and invert, turning the cupcakes onto the cookie sheet. Serve warm. Makes 12 cupcakes.

1 comment:

  1. Wow, this does sound good! My hubby would love for me to make a treat like these! I'm over from A to Z so pop on by if you like (Catherine Stine's Idea City)