Upside Down Sticky Muffins

Upside Down Sticky Muffins 


1/2 cup melted butter or margarine, divided 
3/4 cup firmly packed brown sugar, divided 
1 tsp light corn syrup 
3/4 cup finely chopped walnuts 
1 1/2 cups all-purpose flour 
1 tbsp baking powder 
2 tsp cinnamon 
1/4 tsp salt 
1 egg 
1/2 cup milk 
1 tsp vanilla 


Heat oven to 350 F. 

Lightly grease 12 muffin cups. 

Combine 1/4 cup butter, 1/4 cup brown sugar and corn syrup; mix well. 

Spoon into muffin cups; sprinkle each with walnuts. 

Combine remaining 1/2 cup brown sugar, flour, baking powder, cinnamon and salt; mix well. 

Combine remaining 1/4 cup butter, egg, milk and vanilla; blend well. 

Add to flour mixture; stir just until dry ingredients are moistened. Spoon over walnuts in muffin cups. 

Bake at 350 F in upper third of oven for 20 minutes or until lightly browned. Remove from oven; loosen edges. Invert onto cooling surface. 

Place any walnut mixture left in cups on top of muffins.