Blueberry Flaxseed Upside-Down Cakes

1. 1

   Preheat the oven to 350F (180C).

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   *

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   1.

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   Using 2 tablespoons (30 ml) of the melted butter and a pastry brush, grease a 6-cup muffin tin.

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   2.

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   Combine the flour, flaxseeds, baking powder, and salt in a small bowl.

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   3.

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   Whisk together the remaining melted butter, egg, milk, and brown sugar in a large bowl.

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   4.

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    Add the flour mixture and whisk until smooth.

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    5.

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    Divide the batter among the 6 cups in the muffin tin and scatter the blueberries onto the batter.

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    Sprinkle with the raw sugar.

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    6.

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    Bake the cakes for 20 minutes or until golden brown.

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    Allow to cool, and then wrap each in parchment paper.

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    *

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    *An adult helper should handle this step.

* Per serving · 4 servings · Values may vary.

No additional tips available.