Mmmm.... Apple Upside Down Corn Muffins!

For a lovely winter after school treat or a quick breakfast on the run, try these jammy upside down apple corn muffins! You can swap out the apple for cranberries or pears, if you prefer. Enjoy!

Apple Upside Down Corn Muffins
Serves 8

3 cups peeled and chopped apples
¾ cup cane sugar
zest and juice of 1 lemon

1 cup yellow cornmeal
1 tablespoon cane sugar
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
¾ cup buttermilk
⅓ cup hot water
4 tablespoon melted butter
¼ teaspoon nutmeg
1 egg

Heat oven to 400 degrees F

For the apple compote, combine the apples, sugar, orange zest, and juice in a small pot over medium-high heat. Bring to a boil, stirring frequently, and then reduce heat to a simmer. Simmer for 10 minutes, stirring occasionally so that it doesn’t burn.

For the batter, combine dry ingredients in a mixing bowl and incorporate. Add the buttermilk, water, and butter, then stir until the batter comes together.

Divide the apple compote to just cover the bottom of the muffin tins, and then add batter until the tins are ¾ full. Bake for 25-30 minutes or until a toothpick comes out clean.

Invert immediately and serve warm.

You can make this into a 8” cake, just bake for longer, around 35-40 minutes; or mini muffins, baked for 15-20 minutes.