Gluten Free Caramel Pecan Upside Down Muffins Recipes

Steps:

• Preheat oven to 400*.
• Blend brown sugar and 2 Tbs softened butter.
• Evenly pat this mixture into oiled/sprayed muffin cups.
• Arrange pecan halves on top of this mixture.
• In a large bowl, mix flour, oats, sugar, baking powder, salt and baking soda.
• Cut in 1/4 butter into this mixture.
• Blend egg with buttermilk and stir into flour mixture until just moistened.
• Spoon batter into muffin cups, on top of pecan pieces.
• Bake in 400* oven for 15-20 minutes.
• Take these out of the pan immediately or they will stick.

Steps:

• Preheat oven to 400.
• Grease, line or spray muffin pan.
• Sift flour, salt and baking powder in a bowl.
• Stir in brown sugar and pecans.
• In a separate bowl, stir together eggs, milk, vanilla, butter and melted chocolate.
• Stir dry mixture into wet mixture, mixing ONLY until combined.
• Don't overmix the batter.
• Gently stir in vanilla chips.
• Divide evenly among 14-18 muffin cups.
• Bake for about 20 minutes, or until done.
• Glaze directions: Place butter, brown sugar, sugar and cream in a saucepan over medium heat.
• Bring to a rolling boil, stirring constantly.
• Let boil for 1 minute longer, stirring constantly.
• Remove pan from heat and stir in the vanilla extract.
• Spoon, spread or drizzle warm glaze over cooled muffins.

Steps:

• Heat oven to 350°F. Grease 24 regular-size muffin cups with shortening.
• In large bowl, place brown sugar, pecans and salt. Using pastry blender or fork, cut in 1/2 cup of the butter until mixture is crumbly. Place about 1 tablespoon of the crumbly mixture in bottom of each muffin cup; press gently to flatten.
• In large bowl, beat cake mix, cinnamon, nutmeg, the remaining 1/2 cup butter, water and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Add preserves; beat 30 seconds. Spoon about 1/4 cup cake batter over crumbly mixture in each muffin cup.
• Bake 20 to 25 minutes or until cake is golden brown. Remove from oven; immediately place cooling rack over top of pan. Turn upside down to release cakes. Serve warm.

Steps:

• Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
• In a large bowl, combine the almond flour, salt, baking soda, and nutmeg; whisk to mix. In a blender, combine the grapeseed oil, agave nectar, eggs, vanilla extract, and apples; process on high until smooth.
• Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the pecans and dates. Spoon the batter into the prepared muffin cups.
• Bake for 35 to 45 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 30 minutes, then serve.