CRANBERRY UPSIDE-DOWN MUFFINS

Cranberry Upside-Down Muffins image

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. -Michele Briasco-Brin, Fall River, Massachusetts

Provided by Taste of Home

Time 50m

Yield 1 dozen.

Number Of Ingredients 13

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 lemon extract
1/3 cup chopped walnuts

Steps:

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 minutes before removing from pan to a wire rack. Carefully remove paper liners and serve muffins warm, cranberry side up.

Nutrition Facts : Calories 221 calories, Fat 8g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 129mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.