Serve these sticky sweet, nutty little mini cakes warm.

Upside-Down Sticky Muffins

1/4 cup butter
1/4 cup packed brown sugar
1 teaspoon light corn syrup
3/4 cup chopped walnuts
1/2 cup packed brown sugar
1 1/2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1/4 cup butter, melted
1 large egg
1/2 cup milk
1 teaspoon vanilla extract

1. In a small bowl cut together with pastry blender 1/4 cup butter, 1/4 cup brown sugar, and light corn syrup; mix well. Spoon into the prepared muffin tins then sprinkle with chopped walnuts.
2. In a medium bowl combine 1/2 cup brown sugar, flour, baking powder, cinnamon, and salt; mix well. Create a well in center of flour. Set aside.
3. In a small bowl combine melted butter, egg, milk, and vanilla; blend well. Add to flour mixture, stirring just until the dry ingredients are moistened. Spoon over the walnuts in the muffin tin.
4. Bake 350°F (175°C) oven for 20 minutes, or until lightly browned. Remove from oven, loosen, and invert onto a wire rack to cool.

Makes 1 dozen muffins.