Upside Down Texas Clementine Muffins

You know I am the upside down cake queen......it's one of my specialties!

Here, I had this big Texas muffin tin (super size!), and decided to make these little individual muffins (they are really cakes, hence the size!).

It was experimental, and they came out FANTASTIC, and as soon as I posted them on instagram, everyone wanted the recipe, so here it is.

Feel free to use small oranges, or tangerines, or any smaller citrus.

Yes, I leave the rinds on, because I love candied peel!

This is a top 10 dessert.  If you would like to bake them in normal size muffin tins, then reduce the baking time to 20 minutes.

Upside Down Texas Clementine Muffins: (makes 6 huge muffin/cakes)

4 tbsp of butter, melted

1/2 cup brown sugar

2-3 clementines or tangerines, sliced (you want 6 slices)

6 fresh cranberries (you can also use a pecan or cherry)

1 1/4 cups of white sugar

3 eggs

1/3 cup vegetable oil

1/3 cup sour cream

zest and leftover squeezes of the ends of the citrus

1 1/2 cup flour

1 cup almond flour 

2 1/2 tsp baking powder

Make the caramel by melting butter in a measuring cup and adding the brown sugar.   Whisk with a fork and pour into the greased muffins wells.

Lay a clementine slice in each caramel well, and place a cranberry in the center.    
Let the fruit set while you make the batter.  It will firm up a bit.

Mix all the batter ingredients in bowl and using an ice cream scoop (for even distribution), plop a scoop into each well, covering the orange slices.

Bake in a 350F oven for 25 minutes (20 minutes if using normal size muffin tins).

Let rest 5 minutes in the tin and run a knife around each muffin/cake.   
Invert onto a platter.

10/10!

You're welcome.  :)