Apricot Upside-Down Cakes

• 1 tbsp brown sugar
• 12 None canned apricot halves in syrup, drained
• 2 None large eggs
• 2/3 cup firmly packed brown sugar
• 1 cup ground almonds
• 1 tsp vanilla extract
• 1/3 cup whole wheat self-raising flour
• 1/2 cup skim milk
• 1/4 cup apricot jam, warmed

1. Preheat the oven to 350u0b0F. Grease a 12-hole muffin pan. Line the bases with parchment paper.
2. Sprinkle the tablespoon of brown sugar equally into the holes. Add 1 apricot half cut-side down, to each hole.
3. Using an electric mixer, beat eggs and brown sugar in a medium bowl until light and fluffy. Stir in the almonds, vanilla, flour and milk then the divide mixture among the holes.
4. Bake for 20 mins. Allow to stand for 5 mins then turn onto a wire rack. Brush the apricot jam over the hot cakes. Serve the cakes warm or at room temperature.

brown sugar, apricot, eggs, brown sugar, ground almonds, vanilla, whole wheat selfraising, milk, apricot

Taken from recipes-plus.com/api/v2.0/recipes/22689 (may not work)