Upside Down Muffins

Upside Down Muffins

Upside Down Muffins

From my story, Summer Morning Mourning

-Preheat oven to 400˚F

-Prepare a six cup muffin tin by placing a paper muffin cup in each cup

The “Topping”

3 tbsp butter or butter substitute

3 tbsp brown sugar

¼ tsp cinnamon

¼ tsp unsweetened cocoa powder

¼ cup oats (instant or quick cooking)

¼ cup walnuts

Combine all ingredients in a medium sized bowl. Mash together with a fork until completely combined. Place a slightly heaping tablespoon of the mixture into the bottom of each paper muffin cup of the prepared muffin tin.

The Muffin Batter

2 cups all purpose flour

3 tbsp granulated sugar

2 ½ tsp baking powder

½ tsp salt

1 egg, beaten

1 cup milk

¼ cup canola oil (or any flavorless oil)

In a large mixing bowl, combine the flour, sugar, salt, and baking powder. Mix briefly to combine.

In a large measuring cup, mix together the beaten egg, milk, and oil. Add the liquid mixture to the dry ingredients. Stir briefly, only until the flour is moistened. There will still be lumps; don’t beat until the batter is smooth.

Spoon the batter into the muffin cups that have been prepared with the topping ingredients above.

Bake in the preheated oven for 22 to 25 minutes, until puffed, brown, and a toothpick inserted in the center of one of the muffins comes out clean.

Cool in the muffin tin for five minutes, and then continue cooling on a wire rack.

 

based on a recipe from The New York Times Cook Book by Craig Claiborne. Copyright ©1961 by Craig Claiborne. Published by Harper & Row, Publishers, Inc.

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