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Cranberry Upside-Down Muffins

 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.
12 ServingsPrep: 30 min. Bake: 20 min. + cooling

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 McCormick® Pure Lemon Extract
  • 1/3 cup chopped walnuts

Directions

  • 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.
  • 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 18-22 minutes or until a toothpick comes out clean. Cool for 10

2 of 2

Cranberry Upside-Down Muffins (continued)

Directions (continued)

  • 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.