Friday, November 25, 2011

CRANBERRY UPSIDE DOWN RAISIN MUFFINS

1 cup cranberries
1/2 cup butter, melted
1/2 cup firmly packed brown sugar
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 tbsp baking powder
2 tbsp sugar
1/2 tsp salt
1/4 cup raisins
1 egg
1 cup low-fat milk

Preheat oven to 400 degrees.
Lightly grease or spray with nonstick cooking spray, 12 muffin cups.

Cut cranberries in half; divide evenly among the 12 prepared muffin cups.  Spoon 1 teaspoon of the melted butter into each of the cups, over the berries.  Divide the brown sugar evenly over the berries and butter.

In a large mixing bowl stir together the flours, baking powder, granulated sugar, salt, and raisins.

In a smaller mixing bowl, beat the egg; mix in the milk and remaining butter.  Add egg mixture to the flour mixture, stirring just until moistened.  Spoon the batter evenly over the berries, etc in the muffin cups.

Bake at 400 degrees approximately 30 minutes until golden brown.  Allow the muffins to sit in the pan on a wire rack for a few minutes until the bubbling stops.  Carefully turn muffins out and serve upside down.

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