Cranberry Upside-Down Muffins Recipe

Cranberry Upside-Down Muffins Recipe photo by Taste of Home

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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.

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Cranberry Upside-Down Muffins Recipe

Prep: 30 min. Bake: 20 min. + cooling

Yield: 12 Servings

30 20 50

Ingredients

1-3/4 cups fresh or frozen cranberries
3/4 cup sugar
1/8 teaspoon ground nutmeg
BATTER:
1-3/4 cups 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

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.
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° for 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.

Nutritional Facts 1 serving (1 each) equals 221 calories, 8 g fat (1 g saturated fat), 20 mg cholesterol, 129 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Cranberry Upside-Down Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p47

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas