Upside-Down Turtle Muffins

By carvalhohm

Ingredients

• 1/2 cup semisweet chocolate chips
• 3 tablespoons butter or margarine
• 1/3 cup buttermilk
• 1/3 cup packed brown sugar
• 1 teaspoon vanilla
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup chopped pecans
• 24 milk chocolate-covered caramels (from 5.3-oz bag), unwrapped
• 36 small pecan halves

Details

Servings 10
Preparation time 25mins
Cooking time 65mins
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 400°F. Spray bottoms, sides and tops of 12 regular-size muffin cups with cooking spray.

In 1 1/2-quart heavy saucepan, melt chocolate chips and butter over low heat, stirring frequently; cool slightly. Stir in buttermilk, brown sugar, vanilla and egg.

In large bowl, mix flour, baking soda, salt and chopped pecans. Stir in chocolate mixture just until combined. Divide batter evenly among muffin cups. Push 1 caramel into center of batter in each muffin cup.

Bake 14 to 16 minutes or until toothpick inserted 1/2 inch from edge of muffin comes out clean. Cool 1 minute. Turn muffin pan upside down onto cookie sheet to remove muffins. Immediately place another caramel on bottom of each muffin. Leaving muffins upside down on cookie sheet, return to oven about 1 minute or until caramel is soft enough to add pecan halves.

Place 3 pecan halves on caramel on each muffin. Cool until caramel is slightly firm before serving, about 10 minutes. Serve warm if desired.

1 Serving (1 Muffin)Calories 240(Calories from Fat 120),Total Fat 13g(Saturated Fat 5g,Trans Fat 0g),Cholesterol 25mg;Sodium 260mg;Total Carbohydrate 28g(Dietary Fiber 1g,Sugars 18g),Protein 3g