Upside-Down Coconut-Maple Corn Muffins

They were ok... not my favorite. Husband did not like them at all.

This recipe was really easy to make, and tasted great, I just made two for a quick dessert with a meal that needed corn muffins anyway. I served them with a dollop of french vanilla whip cream. Next time I may substitute the maple syrup for apricot jam, but they were great as is!

The coconut wouldn't stick to the corn bread and the syrup just disappeared into the bread so that you only got a hint of the flavor.

I didn't have a corn muffin mix, so i made it the same way, but with an apple-cinnamon muffin mix. I also mixed the coconut and maple syrup into the muffins. The family loved them.

The jazzes up the boring corn muffin! You know how some corn muffins are dry and stale-tasting? The coconut is great and the syrup adds a maple flavor to the cornbread. Perfect to accompany Chili. In the past my fiance would have one cornbread muffin with a bowl of chili but this time he had two muffins. I thought the syrup might burn in the pan but it did not. A warning: they are sticky but very good!

a lovely snack for young and old.I would said that it is easy to make and can be kept refigerated and yet it taste just as lovely and moist after two days.