Cranberry Upside Down Muffins
Rating:
★★★★★ 3 votes
Comments:
Serves:
12 muffins
Prep:
15 Min
Cook:
15 Min
Method:
Bake
Ingredients
- 1 1/2 c
- fresh or frozen cranberries
- 3/4 c
- granulated white sugar
- 1 Tbsp
- orange juice or water
- 1 Tbsp
- grated orange zest (outer orange skin of orange)
- 2 c
- all purpose flour
- 1/2 c
- granulated white sugar
- 2 1/4 tsp
- baking powder
- 1/2 tsp
- salt
- 1 c
- milk
- 1 large
- egg, slightly beaten
- 1 tsp
- vanilla extract
- 4 Tbsp
- unsalted butter
CRANBERRY SAUCE:
MUFFIN BATTER:
How to Make Cranberry Upside Down Muffins
- 1Preheat 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. - 2CRANBERRY 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.
- 3MUFFIN BATTER: In a large bowl, combine the flour, sugar, baking powder, and salt.
- 4Add 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.
- 5Evenly 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.
