Fresh cranberries are readily available here, so I cook with them often. The sweet-tart taste of these pretty muffins adds a festive touch to special occasion suppers.
Michele Briasco-Brin Fall River, Massachusetts
Cranberry Upside-Down Muffins Recipe
Cranberry Upside-Down Muffins
1 ¾ cups fresh or frozen cranberries
¾ cup sugar
1/8 tsp. ground nutmeg
Batter: 1 ¾ cups flour
1/3 cup sugar
2 tsp. baking powder
¼ tsp. salt
1 egg
¾ cup milk
¼ cup canola oil
½ tsp. lemon extract
1/3 cup chopped walnuts
In a small saucepan, combine cranberries and sugar. Cover and cook over low heat until juice form. Uncover; cook and stir over medium heat for 10 minutes or until berries pop. Stir in nutmeg; cool slightly. Spoon into 12 paper lined muffins cups; set aside.
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, oil and lemon extract; stir into dry ingredients just until moistened. Stir in walnuts. Spoon over cranberry mixture.
Bake at 400 F. for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to wire rack. Carefully remove paper liners and serve muffins warm, cranberry side up. 1 dozen
(Recipe for Cranberry Upside-Down Muffins came from Taste of Home Best Holiday Recipes, December 28, 2009)
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