Monday, September 21, 2009

Upside Down Does Right by Me

Apple & Honey Upside Down Muffins

Happy Monday! As mentioned in my last entry I managed to squeeze some baking into my wonderful weekend. I realize now that the last few entries have been goods that fit into muffin tins. This is not the only thing I bake. But It is just so simple, so sweet and so perfect for running out the door to have these portable little goodies on hand.
The goodies this time are Upside Down Apple & Honey Muffins. The apples and honey were both bought at the farmers market the same day and you could taste it. These were super simple, I dare say almost healthy and super tasty! The pieces of apple gave them flavour where normally sugar may have been used. next time I make these I am going to try and substitute whole wheat flour and see what happens. (I am currently out right now so unbleached all-purpose it was.)

Here is the recipe.

Apple & Honey Upside Down Muffins

* 3 apples
* 2 tbsp honey (the stronger the flavour the better, I used buckwheat)
* 2 tbsp cinnamon
* 2 tbsp sugar
* 2 cups all purpose unbleached flour
* 3/4 cups packed brown sugar
* 1 tbsp baking powder
* 1 cup buttermilk or sour milk substitute
* 1/4 cup oil

Pre-heat oven to 400 degrees Fahrenheit. Liberally grease muffin tin.

Mix cinnamon and sugar. Measurements are approximate because I used leftover cinnamon sugar sprinkle from my blueberry muffins made from "The Joy of Cooking" 75th anniversary edition. Sprinkle generously over muffin tin so that each cup has a nice coating of cinnamon and sugar.

Peel and core first apple. Dice into tiny pieces and mix with honey. Spoon into muffin tin. You don't need a lot in each cup, one good sized apple diced should be enough.

Mix all remaining ingredients together at once. Don't over stir (muffins hate it when you do that). The batter is not nearly as runny as most don't be alarmed at its stickiness.

Spoon mixture evenly into tins.

Slice remaining 2 apples thinly leaving peel on. Cut out core as pictured below. Place over batter in each cup.

Bake about 17 minutes or until a toothpick inserted in the middle comes clean. (I used a non stick pan and this was the perfect amount of time you may need to adjust for different pan finish.)

Remove immediately from pan and let cool on rack. Makes 12 scrumptious muffins.

Apple & Honey Upside Down Muffins