December 22nd, 2013

Upside-Down Turtle Muffins

Yes, that’s right. We are eating these muffins upside-down. Who doesn’t love a little rebellion? Muffins upside-down, it feels like we are living on the wild side. 😉 Maybe not so much, but whether or not these muffins are upside-down they are delicious. These could be great for a breakfast or brunch, or you can add some ice cream and make them dessert. How is that for options!

Upside-Down Turtle Muffins

Ingredients:

1/2 cup semisweet chocolate chips
3 Tbls. butter
1/3 cup buttermilk
1/3 cup packed brown sugar
1 tsp. vanilla
1 egg
1 cup flour
1 tsp. baking soda
1/2 tsp. salt
1/4 cup chopped pecans
24 Rolos, unwrapped
36 small pecan halves

Directions:

Heat oven to 400. Spray bottoms, sides and tops of 12 regular-size muffin cups with cooking spray.

In a 1 1/2 quart heavy saucepan, melt chocolate chips and butter over low heat, stirring frequently; cool slightly. Stir in buttermilk, brown sugar, vanilla and egg.

In large bowl, mix flour, baking soda, salt and chopped pecans. Stir in chocolate mixture just until combined. Divide batter evenly among muffin cups. Push one Rolo into center of batter in each muffin cup.

Bake 10-14 minutes or until toothpick inserted in center comes out clean. Cool 1 minute. Turn muffin pan upside down onto cookie sheet to remove muffins. Immediately place another Rolo on bottom of each muffin. Leaving muffins upside down on cookie sheet, return to oven about 1 minute or until caramel is soft enough to add pecan halves.

Place 3 pecan halves on each muffin. Cool until caramel is slightly firm before serving, about 10 minutes. Serve warm if desired.

*Serve these warm ooey-gooey muffins with a scoop of dulce de leche or vanilla ice cream and a drizzle of caramel sauce or fudge sauce.

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