CRANBERRY UPSIDE DOWN MUFFINS

Cranberry Upside Down Muffins image

Provided by Carol Junkins

Time 30m

Number Of Ingredients 14

CRANBERRY SAUCE:
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)
MUFFIN BATTER:
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

Steps:

1. 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.
2. 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.
3. MUFFIN BATTER: In a large bowl, combine the flour, sugar, baking powder, and salt.
4. 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.
5. 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.