UPSIDE DOWN BANANA CARMEL MUFFINS

4 Tablespoons Unsalted Butter
1/2 Cup Dark Brown Sugar
4 Ripe Bananas    
Cooking Spray

Muffins:

1 Cup All-purpose Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Grated Nutmeg
Small Pinch of Salt

1/2 Cup Dark Brown Sugar, packed

1/3 Cup Canola Oil
2 Large Eggs, room temp.

3 Tablespoon Whole Milk

3 Tablespoons Dark Rum

1 Teaspoon Vanilla

 

Put a oven  rack in the center of the oven and preheat to 375 F. Lightly spray a 12 cup muffin pan with cooking spray. To prepare the pans, place 2 teaspoons of the butter and 2 teaspoons of the brown sugar in each muffin cup. Then bake the mixture in each cup until melted and bubbly, around 10 minutes. Then remove from the oven and cool for a few minutes. Peel the bananas and cut them on a diagonal into 48 thin slices. In each muffin cup, place two banana slices on the bottom and two banana slices along the sides. For the muffin batter, sift together the flour, baking powder, nutmeg and salt in a medium sized bowl. In a separate bowl, whisk together the brown sugar, oil, eggs, milk, rum and vanilla. Make a well in the center of the dry ings and add the egg mixture and stir just until this is blended. Do not over beat this. Divide evenly among the prepared muffin cups, filling them as full as possible or about 3/4 of the way full.

Bake until the center of a muffin springs back when pressed gently with your finger, about 18 minutes. Immediately invert and unmold the muffins onto a wire rack. Cool briefly and serve. Serve with whipped cream on top.