Cranberry Upside-Down Muffins |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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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. Ingredients:
1-3/4 cups fresh or frozen cranberries |
3/4 cup sugar |
1/8 teaspoon ground nutmeg |
batter: |
1-3/4 cups king arthur unbleached all-purpose flour |
1/3 cup sugar |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 egg |
3/4 cup milk |
1/4 cup vegetable oil |
1/2 teaspoon lemon extract |
1/3 cup chopped walnuts |
Directions:
1. Preheat oven to 400°. In a small saucepan, combine cranberries and sugar. Cover and cook over low heat until juice forms. Uncover; cook and stir over medium heat for 10 minutes or until berries pop. Stir in nutmeg; cool slightly. Spoon into 12 paper-lined muffin cups; set aside.
2. 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.
3. Bake 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Carefully remove paper liners and serve muffins warm, cranberry side up. Yield: 1 dozen.
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