Upside down buttery sweet muffins
These muffins don’t look gorgeous (partially because they are upside down!) but they are heaven in your mouth. They’re a mash and adaptation between two Betty Crocker recipes (sweet rolls and sweet muffins) and the result is a slightly crunchy, delicious, sweet most melty goodness. Seriously, there is no way you can regret making these.
1/4 C salted butter
1 2/3 C brown sugar
1/4 C oil
1 C flour
1/2 C cornmeal
1/2 C sugar
2 tsp baking powder
1/2 tsp salt
Preheat oven to 400 degrees. Put 1 tsp butter in each muffin cup (in a pan of 12) and put 2 tsp brown sugar on top of that. Put in oven until you’re ready to fill the cups. Beat egg, stir in other wet ingredients. Toss in the rest of the dry ingredients, mix just until everything is moistened. Spoon evenly into each cup. Bake for 20 minutes. When baking is done, flip pan upside down and remove immediately. Best when warm!
Makes 12 muffins. Adapted from Betty Crocker.