Upside Down Raspberry Muffins

Ohh, these little creatures are scrumptious!  I started out making these a cake then decided, nah! I'll just do them in a muffin pan...and boy am I glad I did.   They are so moist.  You will love these and they are easy! 

Upside Down Raspberry Muffins

Preheat oven to 350 degrees

12 heaping Tbsp. Raspberry Jam
1 cup sugar
2 cups of all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 stick real butter, softened
2 eggs
1 tsp. hazelnut or vanilla flavoring
1 cup evaporated milk

Glaze:

1 cup powdered sugar
2 to 3 teaspoons of water
1/2 tsp. hazelnut or vanilla flavoring
4 Tbsp. crushed mixed nuts (almonds, walnuts, pecans, etc.)


Spray large muffin pan with cooking spray and set aside. 

Mix flour, baking powder, baking soda and salt.  Stir well to combine.  In a separate bowl, mix sugar, softened butter, eggs, evaporated milk and flavoring.  Beat well with a hand mixer or fork until smooth. 

Place about 2 Tablespoons of batter into the bottom of each section of the prepared pan.  Top with 1 heaping Tbsp. of quality Raspberry Jam.  Cover with the remaining batter.  Batter will come almost to the top, but that's ok because they will rise up and a little over forming a little edge around the bottom.  (This depends on how deep your muffin pans are.  Fill them to within 1/4" of the top.

Bake at 350 degrees for approximately 20 minutes or until they are starting to brown on top.  While they are baking, mix your glaze.  Remove from the pan onto a cooling rack and remember that they will be flipped upside down so that the Raspberry is on the top.  Drizzle with the glaze.  Garnish with crushed nuts.  I used a combination of almonds and walnuts, but you can use whatever nuts you like.

Enjoy!