Upside Down Apple-Raisin Muffins

Apple Layer
2 cups diced apples, peeled
¼ cup raisins
½ cup brown sugar, packed
1 teaspoon cinnamon
2 tablespoons sweet cream butter

Batter
2 cups flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup brown sugar, packed
1 cup buttermilk
½ cup sweet cream butter, melted
1 large egg
1 teaspoon vanilla

Preheat oven to 400°F. Spray a 12-cup muffin tin with non-stick cooking spray. For the apple layer, combine apples, raisins, brown sugar, and cinnamon in a small bowl. Melt butter in a skillet. Add the apple mixture, cooking and stirring over low heat until apples are tender, about 5 minutes. Cool. Spoon the mixture evenly over the bottom of each muffin cup.

For the batter, combine dry ingredients in a medium bowl. In another bowl, whisk the liquid ingredients until smooth. Add to the dry ingredients all at once, folding just until moistened. Do not overmix. Divide the batter evenly among the muffin cups. Bake at 400°F. for 20-22 minutes or until the tops are golden and a toothpick comes out clean when inserted in the center. Cool completely on a wire rack before removing from the pan. Carefully lift the muffins from the cups and flip them onto their tops. If any of the apple mixture remains in the pan, spoon it back onto the muffin.
http://www.dvo.com/recipes_archive/apple_raisin_muffins.html