What started as an attempt to use up yogurt, honey, and apples before a trip home ended up as it so often does in my kitchen: a delightfully sticky-fingered mess.
It began with the honey.
I have the worst/best luck with sticky things. Once I knocked over a jar of molasses, with the lid unscrewed, in the cupboard above my sink. I didn't notice until doing the dishes, when the brown plop-plop-plop of molasses slowly drip-dropping into the dish water made me think I was in a Korean horror movie: EEK! This time, the plastic honey-bear had cracked, oozing its contents all over my baking cupboard. Hence the plastic (sleeping?) bag this bear finds itself wrapped up in.
Upside Down Apple Cinnamon Muffins
4 Tables sugar
1 teas gr cinnamon
2 apples, chopped (peels optional)
2 Tables honey
1 1/2 c all purp flour
1/2 c sugar
2 1/2 teas baking powder
1/4 teas salt
2/3 c lowfat yogurt
1/4 c butter, melted
3 Tables skim milk
1 egg, lightly beaten
*Mix the 4 Tables sugar with the cinnamon. Set aside.
*Grease/spray 12 muffin cups. Sprinkle less than 1 teas cinnamon-sugar into each cup (I used about 1/2-2/3 teas in each). There will be some left over.
*Mix chopped apple with honey. Divide equally among muffin cups.
*Mix the flour, sugar, baking powder, and salt in medium-sized bowl. Put well in center.
*In another bowl, mix wet ingredients.
*Add wet into dry, mixing only until combined. It will be very thick.
*Spoon muffin batter into each muffin cup, about 1 Tables per cup. Sprinkle with cinnamon-sugar. Put another layer of batter on top. Then finish with the remaining cinnamon-sugar. I added a pecan for good measure.
*Bake at 375 for 20-25 minutes or until a toothpick comes out clean.
*Let cool in the pan for 15 minutes before turning upside down on a wire rack.
The apples are tart, the honey doesn't oversweeten them, and the muffin texture is not too dense nor too cakey: damn fine muffin!
Now I need to figure out how to unload 12 muffins in 24 hours...Woot!