Serve these yummy little tropical-flavored mini cakes warm.

Tropical Upside-Down Muffins

3/4 cup creamy butter - divided use
3/4 cup firmly packed brown sugar
3/4 cup diced pineapple
3/4 cup diced papaya
3/4 cup papaya nectar
2 large eggs, lightly beaten
1 3/4 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup chopped macadamia nuts

1. Preheat oven to 350°F (175°C). Grease 12 custard cups or ramekins; set aside.
2. In a medium saucepan melt 1/4 cup of the butter. Add brown sugar, pineapple and papaya. Stir over medium heat until sugar is dissolved. Divide mixture evenly among prepared cups.
3. In another pan, combine remaining 1/2 cup butter with papaya nectar. Heat, stirring, just until butter melts. Cool to lukewarm, then stir in eggs.
4. In a large mixing bowl, combine flour, sugar, baking powder and salt. Stir in egg mixture just until dry ingredients are moistened. Stir in nuts.
5. Spoon batter over fruit in cups. Arrange cups on baking sheet and bake 25 minutes or until muffins spring back when lightly pressed.
6. Invert onto individual plates and serve warm.

Makes 1 dozen muffins.