Upside Down Fruit Muffins
2 tbsp butter
1/3 cup brown sugar
3 cups mixed fruit (I used a frozen mixed berry blend)
*3 cups buttermilk pancake batter
Preheat oven to 375 degrees. Drain fruit on paper towels to remove
excess moisture. Coat jumbo sized muffin pan with cooking spray.
Spoon an even amount of butter and brown sugar into each muffin cup.
Bake for 5 minutes to melt butter. Divide fruit blend, then pancake
batter between muffin cups.
*(Best if pancake batter requires egg and oil -- Aunt Jemima for
example). Bake for 12-15 minutes or until golden brown.
If you don't have a jumbo muffin pan, tartlet pans work very well
for these muffins, which would also make an excellent dessert.
grannym IL
http://www.nancyskitchen.com
