Upside Down Fruit Muffins

2 tbsp butter

1/3 cup brown sugar

3 cups mixed fruit (I used a frozen mixed berry blend)

*3 cups buttermilk pancake batter

Preheat oven to 375 degrees.

Drain fruit on paper towels to remove excess moisture.

Coat jumbo sized muffin pan with cooking spray.

Spoon an even amount of butter and brown sugar into each muffin cup.

Bake for 5 minutes to melt butter. Divide fruit blend, then pancake batter between muffin cups.

*(Best if pancake batter requires egg and oil -- Aunt Jemima for example).

Bake for 12-15 minutes or until golden brown.