Cranberry-Nut Upside Down Muffins |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Oh boy! I can't wait to make these! They come from Better Homes and Gardens' Old-Fashioned Home Baking. Prep time is a guess and cook time includes the 5 minutes of cooling at the end before you can bite into these scrumptious-looking muffins! Ingredients:
1 1/2 cups cranberries |
3/4 cup sugar |
1/4 teaspoon ground nutmeg |
1 3/4 cups all-purpose flour |
1/3 cup sugar |
1/3 cup chopped walnuts or 1/3 cup pecans |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 beaten egg |
3/4 cup milk |
1/4 cup cooking oil |
1/2 teaspoon finely shredded lemon peel |
Directions:
1. Grease twelve 2 1/2-inch muffin cups or line them with paper bake cups. Set muffin cups aside.
2. In a small covered saucepan, cook cranberries and the 3/4 cup sugar 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 the cranberry mixture evenly among the prepared muffin cups. Set muffin cups aside.
3. In a medium mixing bowl, stir together the flour, the 1/3 cup sugar, nuts, baking powder, and salt. Make a well in the center of the dry mixture.
4. In another medium mixing bowl, combine egg, milk, cooking oil and lemon peel. Add egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy).
5. Spoon batter on top of the cranberry mixture in the muffin cups, filling each 2/3 full.
6. Bake in a 400°F oven for about 20 minutes or until done. Cool in muffin cups on a wire rack for 5 minutes. To remove muffins from muffin cups, invert them onto the wire rack.
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