Cranberry Upside Down Puffs |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Love making muffins and this one is unusual with its sweet and tart topping! Found this in a Pillsbury Fruits and Vegetables cookbook and I made it for Thanksgiving breakfast! Ingredients:
1/3 cup packed brown sugar |
1/4 cup margarine or 1/4 cup butter |
1/2 cup fresh cranberries or 1/2 cup frozen cranberries, thawed and cut in halves |
1/2 cup chopped nuts |
1/2 teaspoon cinnamon |
2 1/2 cups flour |
1/2 cup sugar |
3 teaspoons baking powder |
1/2 teaspoon salt |
1 1/4 cups milk |
1/3 cup melted margarine |
1 egg |
Directions:
1. Heat oven to 400.
2. grease bottoms only of 18 muffin cups.
3. In small pan combine all topping ingredients and cook over medium heat until sugar is dissolved.
4. Divide topping equally into bottoms of 18 muffin cups.
5. In large mixing bowl, combine flour, sugar baking powder and salt.
6. Add milk, margarine and egg; stir just until moistened.
7. Spoon batter over cranberry mixture in muffin cups 2/3 full.
8. Bake at 400F for 20-25 minutes or until toothpick inserted comes out clean.
9. Immediately invert onto waxed paper.
10. Serve warm.
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