With Brown Sugar, Nutmeg, Cinnamon, Ginger and Allspice. Not to mention walnuts, coconut, vanilla chips, candied tangerine, lemon and almond extracts, of course. Mini, sometimes I over-fill the "craters" so the filling doesn't fall through, but today's batch were left open and the fruit all stayed put anyway. Guess there was enough potato starch in the orange pineapple glaze to keep it from leaking out the bottom, was pleasantly surprised how non-messy they turned out.
You're always making a variation on this so they must be really delicious! Is like a batter or a dough before baking?
It's a slightly stiff batter, just soft enough to level by banging the pan down on the counter a few times. But I guess it could work with just about any muffin or cake recipe, as the Wilton Mini Fluted Muffin Pan I use produces a variation of a Bundt. Seems in Europe this kind of little cake with a fruit filling is generally made from a yeast dough, from what I've read. Need to try this when I have the extra time to let them rise before baking.