Yummy, right? I made these last night after the little ones went to bed. They were gone by 9am this morning, that's how good they were!
A friend on facebook linked me to this recipe from The New York Times. I changed the recipe a bit to make them gluten free. Here's what I did:
Upside-down Caramel Apple Muffins
3 apples, peeled, cored and sliced thinly
1/3 cup butter
1/2 cup brown sugar
pinch of salt
2 cups Pamela's Baking Mix (you could use your own blend of gf flours, I just happened to have this mix in my cupboard.)
3/4 cup brown sugar
1/2 tsp cinnamon
1/2 cup butter
2 eggs, beaten
3/4 cup sour cream
1 tsp vanilla
~Preheat oven to 350C
~Cook the apple topping ingredients in a skillet until apples are tender, about 15 minutes. Divide evenly among 12 greased muffin tins.
~In a large bowl, whisk together all dry ingredients.
~In a seperate bowl, whisk together all wet ingredients.
~Fold wet ingredients into dry ingredients. Spoon over apple mixture.
~Bake in oven for about 20-22 minutes.
~Let cool 5 minutes in muffin tin, then turn over onto plate.
~Serve warm or room temperature.
NOTES: If you're using a mix like Pamela's as I did, then there's no need for xantham gum, salt or baking powder as those ingredients are already in the mix. If you use your own blend of flour as I usually do, be sure to add 1/4 tsp salt, 1 tbls baking powder and 1/2 tsp xantham gum.