Upside - Down Muffins Recipe
Summary
Ingredients
| Butter | 30 Milliliter | |
| Walnuts | 60 Milliliter | |
| Flour | 500 Milliliter | |
| Baking powder | 15 Milliliter | |
| Cinnamon | 5 Milliliter | |
| Salt | 2 Milliliter | |
| Maple syrup | 50 Milliliter | |
| Maple syrup | 50 Milliliter | |
| Milk | 250 Milliliter | |
| Vegetable oil | 60 Milliliter | |
| Egg | 1 |
Nutrition Facts
Serving size: Complete recipe
Calories 3461 Calories from Fat 1233
% Daily Value*
Total Fat 142 g218%
Saturated Fat 33.9 g169.6%
Trans Fat 0 g
Cholesterol 301 mg100.3%
Sodium 2153.1 mg89.7%
Total Carbohydrates 478 g159.3%
Dietary Fiber 20.2 g80.8%
Sugars 76.1 g
Protein 76 g151.2%
Vitamin A 25.5% Vitamin C 1.6%
Calcium 167.2% Iron 162.5%
*Based on a 2000 Calorie diet
Directions
Microwave 3 minutes at HIGH.
Place 1 teaspoon (5 mL) of hot syrup in the bottom of each muffin pan.
Then sprinkle 1 teaspoon (5 mL) of chopped walnuts over the syrup.
Sift together in a large bowl the flour, baking powder, cinnamon or allspice and the salt.
Stir together the remaining maple syrup, milk, oil and egg.
Pour into the dry ingredients all at once and stir just until moistened.
Fill each cup only 2/3 full over the syrup By convection: Preheat convection part of your microwave oven at 425 °F (225 °C).
Place muffin pan on rack and bake 20 minutes, or until golden brown.
By microwave: Microwave at HIGH 2 1/2 to 3 minutes for 6 muffins.
As soon as muffins are baked by either method, Unmold on a sheet of waxed paper.
Otherwise, the syrup will harden.
Chef
