Cranberry Upside Down Muffins

By Texaschef11

Ingredients

• 2 cups cranberries, picked over and rinsed
• 1-1/4 cups sugar, divided use
• 1 teaspoon freshly grated nutmeg
• 2 cups all-purpose flour
• 1 tablespoon double-acting baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1/2 stick (1/4 cup) unsalted butter, melted and cooled
• 1 cup milk

Preparation

Step 1

1) Preheat oven to 400 degrees F. Generously butter a standard size 12 muffin tin.
2) Combine the cranberries, 1 cup sugar, and nutmeg in a saucepan. Cook mixture over moderately high heat, stirring, until sugar is dissolved, and boil it, covered, for 3 minutes. Simmer mixture, uncovered, stirring, for 3 minutes and let it cool.
3) Sift flour, baking powder, remaining 1/4 cup sugar, and salt together into a large bowl.
4) In another bowl whisk together egg, butter, and milk.
5) Add liquid mixture to flour mixture, and stir batter just until combined.
6) Divide cranberry mixture among 12 muffin cups and top with batter. Bake in middle of oven for 18 to 20 minutes, or until they are golden. Cool in pan for 2 minutes and then invert onto a rack. These biscuit-type muffins are best served warm. Yield: 12 muffins.