I think there is something special about upside-down desserts. I am not sure exactly what is it. Maybe it's the suspense on the time you remove it from the pan (there is always a little hesitation.... is it going to be just perfect? Is it going to fall apart?) Or perhaps it's the fact that you can see the main ingredient right on top, on this case, lemons.
These muffins are better served warm, and of course, upside-down. The lemon slice on the top (or bottom?) is edible, but some people might not like it. On this case, it can simply removed. I suggest trying it, the lemons are super sweet and just melt in your mouth.
And since this month's challenge from Leila and Cris is about muffins and cupcakes, I am submitting these little guys!
1 tbsp water
1/2 cup sugar
6 tbsp unsalted butter
2 cups all-purpose flour
2 teasp baking powder
1/2 teasp baking soda
1/2 teasp salt
2 large eggs
1 cup milk
Preheat oven to 400'F. Spray a standard 12 cup muffin pan with cooking spray.
Finely grate the zest of the lemons, removing only the bright yellow portion. Set lemons aside.
Combine the zest, water and 1/4 cup of the sugar in a small saucepan. Stir over medium heat until sugar is dissolved. Add the butter and stir until it' s melted, about a minute longer. Remove from heat and set aside.
Remove all the remaining peel from the lemons (just like you would do with an orange or a grapefruit). Cut crosswise into slices, you will need 12 slices. Pour about a teaspoon of the remaining sugar on the bottom of each muffing tin and top it with a slice of lemon.
In a medium bowl, whisk flour, baking powder, baking soda and salt.
In a larger bowl, whisk together eggs, milk and reserved lemon mixture until smooth. Add the combined dry ingredients and stir just until blended.