Apple Upside Down Oat Cakes
2 4 ounce each cans spiced diced apples in light syrup
1/4 cup firmly packed brown sugar, divided use
1 1/2 cups all-purpose flour
1 cup oats, quick or old fashioned, uncooked
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup unsweetened apple juice
1/4 cup vegetable oil
1 large egg, lightly beaten
Heat oven to 400 degrees. Spray bottoms and sides of 12 medium muffin pan cups
with cooking spray.
Drain apples reserving syrup.
Spoon 5 to 6 apple pieces in a single layer onto the bottom of each muffin pan
cup. Top each with 1/2 teaspoon reserved apple syrup and 1 teaspoon brown
sugar.
In large bowl, combine flour, oats, granulated sugar, baking powder, cinnamon
and nutmeg; mix well.
In medium bowl, combine apple juice, oil and egg; mix well. Add to oat mixture;
mix just until dry ingredients are moistened. Divide batter evenly between
muffin cups.
Bake 16 to 19 minutes or until golden brown. Cool in pan on wire rack 5
minutes.
Use narrow metal spatula to loosen edges of cakes from sides of muffin cups.
Place baking sheet on top of pan and invert. Carefully lift off pan. Serve
warm.
Makes 12 mini cakes.
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