Recipe - Upside-down mini apple cakes

With a regular muffin pan, it’s easy to make small individual desserts that are so popular in restaurants. Chopped hothouse rhubarb can be substituted for the sliced apples.

Preparation Time: 15 minutes
Cooking Time: 15 to 20 minutes
Serves: Makes 12

Ingredients:
2 tbsp butter, melted
2 cups sliced peeled apples (about 3 small)
3/4 cup packed brown sugar
1/2 tsp ground nutmeg or cinnamon
Batter:
1/2 cup granulated sugar
1/4 cup vegetable oil
1 egg
1/2 cup unsweetened applesauce
1 cup all-purpose flour
1 tbsp grated lemon rind
1 tsp vanilla
1 tsp baking powder
1/2 tsp each baking soda and ground nutmeg
Pinch salt

Preparation:
Brush bottoms and sides of 12-cup muffin pan with butter. Divide apples among cups, cutting to fit. Combine brown sugar with nutmeg; sprinkle 1 tbsp over apples in each cup.

Batter:
In small bowl, stir together sugar, oil, egg, applesauce, lemon rind and vanilla until blended. In medium bowl, combine flour, baking powder, baking soda, nutmeg and salt; stir in liquid mixture until combined. Spoon batter evenly over apples in each cup. Bake in 350°F oven for 15 to 20 minutes or until golden and toothpick inserted in centre of cake comes out clean. Let cool in pan on wire rack for five minutes. Run a thin metal spatula around edge of cups and turn out. Serve warm.

Nutritional Information:
1 Serving
Protein: 2 grams
Fat: 6 grams
Carbohydrates: 35 grams
Fibre: 1 gram
Calories: 199