Well, hello there! Long time no see! And I have missed you so much! Between Thanksgiving Travel and travel to a Conference, I have had zero time to bake! These Pluot Upside Down Muffins have been in my brain for awhile, just begging to come to life. Finally! The day has come;) Yep, that’s me, baking on a Friday night. I lead a wild and crazy life, I know!
You’ve had Pineapple Upside Down Cake right? Me too! It was a childhood Favorite! My Pluot Upside Down Muffins are my take on a classic dessert. As usual, I used a Gluten Free Flour as the base. But this time, I used Apple Sauce as my binder-a throwback to Julian’s early childhood days when we discovered he was allergic to eggs. I used Apple Sauce as an Egg replacer in everything!
Never heard of a Pluot? It’s a cross between a Plum and an Apricot. To be specifc, 1/4 Apricot and 3/4 Plum. They are sweet deliciousness. Plumcots are another Apricot/Plum Hybrid. However, they are not as sweet. If you can’t find Pluots at your local grocer, Plums would work better than an Apricots for this recipe.
As I often do, I bake using what I have on hand. And I’ve had a drawer full of Pluots in my fridge being ignored in favor of Persimmons;) Sadly, by the time I cut into these, only one was edible. Boo! Wasted food is a pet peeve of mine. But the good thing is, you only need one Pluot for this recipe.
Slicing around the pit can be challenging. But you can do it! I have faith in you! If you have a really good, sharp knife, you should be able to get nice, thin slices.
Make sure when you spoon the batter into the muffin cups, you press down a bit to saturate the Pluot Slices with the batter.
Pluot Upside Down Muffins
“The universe never asked you to struggle. It is simply answering your moods.” ~Abraham Hicks