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

1. Grease twelve 2 1/2 inch muffin cups or line with paper bake cups. Set aside.
2. 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.
3. Divide cranberry mixture evenly among the prepared muffin cups. Set aside.
4. 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.
5. 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).
6. Spoon batter on top of the cranberry mixture in the muffin cups, filling each cup 2/3 full.
7. Bake in a 400 degrees F oven for about 20 minutes or until golden.
8. Cool in muffin cups on a wire rack for 5 minutes.
9. To remove muffins from muffin cups, invert muffins onto the wire rack.