Servings: 9

Weight Watcher Smart Points: 15

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes

Ingredients

  • 9 t. Brown Sugar
  • 2 sticks Butter(8 oz)
  • 3 clementines, peeled
  • 2 eggs
  • 3/4 C. flour
  • 4 sprigs fresh Rosemary, finely chopped
  • Juice of 2 medium Oranges
  • 2 T. Milk
  • 1/4 t. salt
  • 3/4 C. Sugar
  • 1 t. Vanilla

Instructions

  1. For the Syrup:Place the chopped rosemary, sugar, and orange juice in a medium saucepan
  2. Stir lightly to wet sugar.Bring to a boil over medium/high heat, brushing the sides down occasionally with a wet pastry brush to dissolve any sugar crystals that may have formed on the sides.Boil for 5-7 minutes, or until the syrup has thickened enough to coat the back of a spoon.Remove from heat and let cool.For the Cakes:In a large saute pan on medium/high heat, melt the butter.Butter will begin to foam and puff up
  3. Stir constantly, until the butter turns a golden brown color and develops a nutty aroma
  4. Take care not to burn.Remove butter from heat and pour into a shallow container
  5. You can either refrigerate the butter for about an hour, until it firms up, or pop it in the freezer for 20-30 minutes.When the butter has firmed up, scoop out 1/2 C
  6. of the butter and place it in a mixing bowl
  7. Set aside
  8. Preheat the oven to 350 degrees.Melt the remaining browned butter and using a pastry brush, use it to heavily coat the bottoms and sides of 9 muffin tin wells.Sprinkle 1 teaspoon of brown sugar evenly across the bottom of each greased well.Cut the ends off of each clementine(eat these!) and cut three horizontal slices out of each clementine for 9 total slices
  9. Place a slice of clementine on top of each brown sugar covered well
  10. Pat down firmly into the tin.Add the 3/4 C
  11. brown sugar to the reserved 1/2 C
  12. of solid brown butter and cream with an electric mixer until light and fluffy, about 2 minutes.Add the eggs, one at a time, beating well after each addition.Beat in the vanilla.In a small bowl, mix together the flour and salt.Add to the butter/egg mixture and mix in until just combined.Add the milk and mix in until just combined.Scoop the batter into the clementine lined muffin wells, dividing evenly between the 9 wells(about 3 1/2 T
  13. per well..Bake in the preheated oven for 20-23 minutes, or until golden brown and firmly set on top.Remove from the oven and let cool for 5 minutes.Using your finger tips, press down gently on top of each cake and twist
  14. The cake should turn pretty easily
  15. Do this to each cake to loosen, and then invert the pan and gently remove the cakes, if they don't already fall out on their own.Serve the cakes warm, drizzled with the rosemary syrup.

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