Cool. Preheat the oven to 375 degrees F. Liberally coat a six-cup jumbo muffin pan with vegan margarine. Gently lay the pan down … We went apple picking last week and it Cook on a low heat for about ten minutes and then remove from heat. Reserve the rest. 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 … Stir together apple and honey. Sweet, sticky apples and a fluffy, moist muffin. How To Store Caramel Apple Upside-Down Cake. Divide the batter evenly among the 12 muffin cups. Cool for 5 minutes. Take out of tins right away, and cool upside down. 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. Don't over stir. Begin the fall season with these fresh Apple Muffins and a warm apple … Bake for 15-18 minutes, until golden and a toothpick inserted into the center comes out clean. Spoon muffin mixture evenly into tins. Divide the batter evenly among the muffin cups. Any leftover upside-down cake can be stored in an airtight container in the refrigerator for up to 2 days. Place remaining apple slices neatly on each muffin. However, the cake is usually best served the day is made, so don’t feel guilty if you grab more than one slice! Once cooled, flip the muffins upside-down … Line the bottom of 12 greased jumbo muffin cups with waxed paper; grease the paper and set aside. Gluten free, dairy free, and so delicious! Spoon a few slices into each muffin cup. Melt butter in a skillet. Cook and stir over medium heat until sugar is dissolved. For the apple layer, combine apples, raisins, brown sugar, and cinnamon in a small bowl. Add the apple mixture, cooking and stirring over low heat until apples are tender, about 5 minutes. Spray a mini muffin tin with baking spray. Allow to cool for 10 minutes. A tip from the test kitchen: Don’t over-work these muffins—they only need mixing until it is just combined, which helps keep them super soft. Put the sliced apple, 1 tablespoon maple syrup and 1⁄4 teaspoon cinnamon in a medium-sized bowl and stir to coat. Mix all remaining ingredients together at once. In a small saucepan, melt butter over low heat; stir in brown sugar and corn syrup. Grease a 12-cup muffin tin and put a scoop of the apple/grape mixture in each cup. Try this recipe with plums, peaches, or even bananas! Bake until golden brown. Arrange one-sixth of the coated apple slices in the bottom of each of the six jumbo muffin cups. Remove from the heat. Bake 20-25 minutes, or until cakes are golden brown. 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