Cranberry Upside Down Muffins
Rating:
★★★★★ 4 votes5
Comments:
Serves:
12 muffins
Prep:
15 Min
Cook:
15 Min
Method:
Bake
Ingredients
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CRANBERRY SAUCE:
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1 1/2 cfresh or frozen cranberries
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3/4 cgranulated white sugar
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1 Tbsporange juice or water
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1 Tbspgrated orange zest (outer orange skin of orange)
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MUFFIN BATTER:
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2 call purpose flour
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1/2 cgranulated white sugar
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2 1/4 tspbaking powder
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1/2 tspsalt
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1 cmilk
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1 largeegg, slightly beaten
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1 tspvanilla extract
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4 Tbspunsalted butter
How to Make Cranberry Upside Down Muffins
- Preheat oven to 400 df
Place a rack in the middle of oven. Butter well or spray, with a non stick vegetable pray, 12 muffins tins. - CRANBERRY SAUCE: In a medium saucepan place the cranberries, sugar, orange juice (or water), and orange zest. Cook over medium heat, stirring frequently, until the sugar dessolves and the cranberries start to pop open, about 10 minutes. Remove from heat and set aside to cool slightly while you make the batter.
- MUFFIN BATTER: In a large bowl, combine the flour, sugar, baking powder, and salt.
- Add the milk and egg mixture to the flour mixture. Stir just until cominbined. DO NOT over mix the batter or the muffins will be tough when baked.
- Evenly divide the cranberry mixture among the 12 well greased muffin cups and then evenly spoon the batter over the cranberry sauce. Place in the preheated oven and bake for about 15-20 minutes, and then invert them onto a cooling rack so the cranberry topping is face up.
Makes 12 regular sized muffins.
