Bread Recipes
Cranberry Upside-Down Muffins
Yield: 12 muffins
Ingredients
- 1 1/2 cups cranberries
- 3/4 cup granulated sugar
- 1/4 teaspoon ground nutmeg
- 1 3/4 cups all-purpose flour
- 1/3 cup sugar
- 1/3 cup chopped nuts
- 2 teaspoons Clabber Girl Baking Powder
- 1 beaten egg
- 3/4 cup milk
- 1/4 cup cooking oil
- 1/2 teaspoon finely shredded lemon peel
Instructions
- Grease twelve 2 1/2 inch muffin cups or line with paper bake cups. Set aside.
- In a small saucepan cook cranberries and the 3/4 cup sugar, covered, over low heat just until mixture starts to form juice, stirring occasionally. Uncover and heat to boiling, stirring frequently. Boil gently, uncovered, about 5 minutes or until berries pop. Stir in nutmeg.
- Divide cranberry mixture evenly among the prepared muffin cups. Set aside.
- In a medium bowl combine flour, the 1/3 cup sugar, nuts, baking powder and 1/4 teaspoon salt. Make a well in the center.
- In a small bowl combine egg, milk, cooking oil and lemon peel. Add to flour mixture all at once. Stir just until moistened (batter should be lumpy).
- Spoon batter on top of the cranberry mixture in the muffin cups, filling each cup 2/3 full.
- Bake in a 400 degrees F oven for about 20 minutes or until golden.
- Cool in muffin cups on a wire rack for 5 minutes.
- To remove muffins from muffin cups, invert muffins onto the wire rack.