Posted by: Catherine | March 12, 2009

Upside-Down Sausage-Apple Muffins (RR*, The First Unconfidential Cooks’ Dinner)

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* Reader Recipe

Not surprisingly (she’s an amazing cook!), my friend Karen  brought an unusual, and unusually delicious, dish to The First Unconfidential Cooks’ Dinner (check out the  other recipes she’s shared, below). These muffins, which she suggests serving warm, are amazing, perfect for brunch along with eggs, and ideal if you’re like us and love breakfast for dinner. The top, which was originally the bottom, is slightly sweet and carmel-ly, like a tarte Tatin. The muffin has a light airy cornmeal texture so the addition of the sausage gives it flavor-heft only and in no way weighs it down. Couldn’t be more fabulous! And I always love the idea of serving something totally “new”—nobody at the table for ten had ever eaten anything similar.

 

(MAKES 6 JUMBO CUPCAKES; TOTAL TIME ABOUT 1 HOUR)
 
FOR THE MUFFINS
 
1 1/2 C.  ALL-PURPOSE FLOUR
 
1/2 C. CORNMEAL
 
1/3 C. PACKED BROWN SUGAR
 
1 TBSP. BAKING POWDER
 
1 TSP. BAKING SODA
 
1/8 TSP. KOSHER SALT
 
1/2 C. PLAIN NONFAT YOGURT OR BUTTERMILK  (I USED BUTTERMILK)
 
1/4 C. MILK
 
2 TBSP. VEGETABLE OIL
 
2 EGGS
 
1 EGG WHITE
 
1/2 LB. BULK BREAKFAST SAUSAGE
 
1 FUJI APPLE, CORED AND THINLY SLICED
 
FOR THE CARAMEL 
 
1 C. PACKED BROWN SUGAR
 
1/3 C. HEAVY CREAM
 
1/4 C. MAPLE SYRUP
 
2 TBSP. BOURBON OR RUM, OPTIONAL  (I USED RUM)
 
1 TSP. SALT
PREHEAT OVEN TO 350 DEGREES. COAT CUPS OF JUMBO MUFFIN TINS WITH NONSTICK SPRAY.
 
COMBINE FLOUR, CORNMEAL, BROWN SUGAR, BAKING POWDER, BAKING SODA AND SALT IN A LARGE BOWL. COMBINE YOGURT, MILK, OIL, EGGS AND EGG WHITE IN ANOTHER BOWL. SET ASIDE.
 
BROWN SAUSAGE IN A SKILLET OVER MEDIUM-HIGH HEAT, ABOUT 5 MINUTES. REMOVE FROM PAN AND DRAIN ON PAPER TOWELS.
 
WHISK BROWN SUGAR, CREAM, SYRUP, RUM, AND SALT FOR CARAMEL TOGETHER IN A SKILLET OVER MEDIUM-HIGH HEAT, STIRRING OFTEN. BRING TO BOIL, REDUCE HEAT TO MEDIUM-LOW AND SIMMER FOR 10 MINUTES.
 
STIR SAUSAGE INTO FLOUR MIXTURE AND ADD YOGURT MIXTURE. STIR JUST UNTIL COMBINED; MIXTURE WILL BE SLIGHTLY LUMPY.
FAN THE APPLE SLICES IN THE BOTTOM OF EACH CUP. MAKE SURE THAT EACH SLICE MAKES SOME CONTACT WITH THE CUP.
SPOON ABOUT 4 TBSP. OF CARAMEL OVER APPLE SLICES IN EACH CUP, DIVIDING EVENLY AMONG CUPS.
TOP CARAMEL WITH ROUNDED 1/2 C. OF BATTER. 
 
BAKE UNTIL TOOTHPICK INSERTED IN A MUFFIN COMES OUT CLEAN, ABOUT 30 MINUTES.  ( I SUGGEST UNDER-BAKING  SLIGHTLY.) LET COOL BRIEFLY BEFORE RUNNING A PARING KNIFE AROUND THE EDGE OF EACH MUFFIN SO THEY DROP OUT WHEN PAN IS INVERTED.
 
Other Recipes From Karen

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Responses

  1. Wow this is a very unique combination. We love bourbon, sausage, and buttermillk so I’m going to have to give this a spin!

  2. that caramel sauce with the rum sounds good!

  3. Wow, those look so darn good. What a creative idea. Now that I think about it, all of those flavors are made for one another, yet I never would have thought of combining them in quite this way. I’m bookmarking this recipe for when my fiance’s family comes to visit in June!

  4. This is a great muffin. Like the savory sweet combination!

  5. yum! what is it about sausage and apple that makes them such a good match? And here, all combined in muffin? …. genious!

  6. Love this combo of sweet and savory.

  7. Catherine, I know I could eat all 6 for sure. They look amazing and delicious!

  8. Those look so good! What a great idea!

  9. this looks like the perfect breakfast snack. wow… never would’ve thought to put this combo together but why not?

  10. As totally delicious as these were (VERY), I had MAJOR problems with the caramel sauce bubbling up and out all over my oven. Then of course the caramel was so liquidy, (even after cooling in the pan for about half an hour) they wouldn’t pop out with the apples or caramel on them. So I had to pop out the muffin part and then spoon the contents out of the bottom of each cup onto the bottom of the muffin. Just seems like at that point I could have saved the mess in my stove and just spooned the caramel over each muffin after they had baked and cooled. Or maybe I only needed half the amount of caramel? It did seem like a lot, but I figured, I dunno, it would soak into the batter or something while baking. I tried! Once again I would like to reiterate that these were DELICIOUS!!! Especially with a nice spicy sausage! But I wouldn’t really know how to fix the mess problem.

    • Hmmm. I don’t know what to say about the mess problem. I always have trouble with caramel, but not with this. If you try by spooning the caramel over each muffin or cutting the recipe, please let me know how that goes.

    • Hmmm. I usually have trouble with caramel, but these actually worked for me. Please let me know if you try again by cutting the recipe or spooning the caramel over the tops.


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