Recipe: Gluten Free Caramel Pecan Upside-Down Muffins

GLUTEN FREE CARAMEL PECAN UPSIDE-DOWN MUFFINS



6 tablespoons plus 1/4 cup butter or margarine, melted, divided use
1/4 cup packed brown sugar
1/2 cup chopped pecans
1 1/3 cups Bisquick Gluten Free Baking Mix
1/3 cup granulated sugar
1/4 cup butter, melted
1/2 cup milk
3 eggs, beaten
1/2 teaspoon ground cinnamon

Heat oven to 400 degrees F. Spray 12 regular-size muffin cups with cooking spray (without flour).

In small bowl, mix 6 tablespoons butter, the brown sugar and pecans. Divide mixture evenly among muffin cups. In medium bowl, stir remaining ingredients until soft dough forms. Drop spoonfuls of dough into each muffin cup.

Bake 12 to 14 minutes or until toothpick inserted in center comes out clean. Turn pan upside down onto cookie sheet; leave pan over muffins 2 to 3 minutes to allow brown sugar mixture to drizzle over muffins. Remove pan; replace any topping left in pan on muffin tops. Serve warm.

SERVING SUGGESTION:
Serve with fresh fruit such as sliced cantaloupe, strawberries or pineapple chunks.

VARIATION:
For Caramel Almond Upside-Down Muffins, substitute sliced almonds for the pecans.

Makes 12 muffins
Source: Betty Crocker Gluten-Free Cooking by Betty Crocker Editors and Silvana Nardone