Thursday, August 4, 2016

CRANBERRY UPSIDE-DOWN MUFFINS

Topping:
1/3 cup firmly packed brown sugar
1/4 cup butter
1/2 cup fresh or frozen cranberries, thawed, cut in half
1/2 cup chopped nuts
1/2 tsp cinnamon

Preheat oven to 400 degrees.
Grease the bottom only of 18 muffin cups; set aside.

In a small saucepan, combine all the above ingredients and cook over medium heat until sugar is dissolved. Divide the mixture equally over the bottoms of the prepared muffin cups.

Muffins:
2 1/2 cups all-purpose flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
1 1/4 cups milk
1/3 cup butter, melted
1 egg

In a mixing bowl, combine the flour, sugar, baking powder and salt, stir to mix well. Add the milk, butter and egg, stirring just until flour mixture is moistened. Spoon the batter over the cranberry mixture in the muffin cups, filling each cup 2/3s full.

Bake at 400 degrees 20-25 minutes until a wooden toothpick inserted in the center comes out clean. Remove from oven and immediately invert onto a waxed paper covered cooling rack.

Best served warm.

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