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Cranberry Upside-Down Muffins

Source of Recipe


Gourmet, October 1991 (One of Gourmet's "50 Baking Favorites")






List of Ingredients



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






Instructions



1. In a saucepan, combine the cranberries, 1 cup of the sugar, and the nutmeg; cook the mixture over moderately high heat, stirring, until the sugar is dissolved. Boil, covered, for 3 minutes. Simmer the mixture, uncovered, stirring, for 3 minutes; let it cool.
   
   
2. Into a bowl, sift together the flour, baking powder, remaining 1/4 cup sugar and salt. In another bowl, whisk together the egg, butter and milk. Add the mixture to the flour mixture and stir the batter until it is just combined.
   
   
3. Divide the cranberry mixture among 12 well-buttered 1/2-cup muffin tins, top it with the batter, and bake the muffins in the middle of a preheated 400º F oven for 25 minutes, or until they are golden. Let the muffins cool in the tins for 2 minutes, and invert them onto a rack.
   
   Makes 12 muffins.