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Apple-Oat Upside Down Mini Cakes

2 (4-ounce) cans spiced diced apples in light syrup
1/4 cup brown sugar, firmly packed - divided use
1 1/2 cups all-purpose flour
1 cup quick oats
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup apple juice
1/4 cup vegetable oil
1 large egg, lightly beaten

1. Heat oven to 400°F (205°C). Lightly grease bottoms and sides of 12 medium muffin pan cups with vegetable shortening.
2. Drain apples reserving syrup.
3. Spoon 5 to 6 apple pieces in a single layer onto the bottom of each muffin pan cup. Top each with 1/2 teaspoon reserved apple syrup and 1 teaspoon brown sugar.
4. Combine flour, oats, granulated sugar, baking powder, cinnamon and nutmeg in a large bowl, mixing well.
5. Combine apple juice, oil and egg in a medium bowl and mix well. Add to oat mixture; stirring just until dry ingredients are moistened. Divide batter evenly between muffin cups.
6. Bake 16 to 20 minutes or until golden brown. Cool in pan on wire rack 5 minutes.
7. Loosen edges of cakes from sides of muffin cups with a knife. Place baking sheet on top of pan and invert. Carefully lift off pan. Serve cakes warm.

Makes 12 mini cakes.

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