Upside Down Caramel Muffins

I love going through my grandmother’s old recipes. They are old world delicious. I wanted to make a sweet treat, so I sifted through her recipes coming across upside down caramel muffins. Having never made muffins from scratch, I wanted to give a try. Now, I did improvise because I don’t own individual muffin rings to bake with; so instead, I used a cupcake pan.

When I peeked at the muffins baking, each one bubbled as the bottom caramelizes into the muffins diffusing the most wonder smell of yum. This recipe makes six, and can easily be doubled or tripled.

Upside Down Caramel Muffins Straight From Oven Cooling

Here is what you need for the muffin mix:

• 1 cup flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. sea salt
• 1/2 tsp. ground cinnamon
• 1 medium egg
• 1 TSBP. shortening
• 2 TSP. brown sugar
• 1/2 cup sweet cream milk

Prepare the cupcake pan:

1st, lightly grease each form.
2nd, lay 1/2 tsp. of butter in each form.
3rd, place 1/2 tsp. of brown sugar on top of the butter.

Make ready the muffin mix:

1. Beat eggs, salt, and milk with a folk. 
2. Melt shortening (I microwaved for 20 sec.), add in brown sugar, and add that to the egg mix.
3. Fork all together for 15-20 seconds (I count to time it).  

Sift flour, baking powder, and cinnamon together, then add into egg mix. Now, fold together until all dry ingredients become moistened. Don’t over do it because her side notes state it will cause the dough to become toughened.

Hey, I’m a believer never to stray from my grandma’s instructions.

Fill each cupcake form with batter just a bit more than half way. Bake at 425° for 20 minutes. Once done, let cool for 3-5 minutes; then remove from pan.  Enjoy this nummy treat as much as I.