Cranberry Upside-Down Muffins

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)