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Cranberry: Cranberry Upside-Down Muffins

Source of Recipe

recipesusa.com


List of Ingredients

1 cup cranberries -- stems removed
1/2 cup melted butter
1/2 cup firmly packed light brown sugar
2 cups all purpose flour
1 tbsp baking powder
2 tbsp sugar
1/2 tsp salt
1/4 cup raisins
1 egg
1 cup milk



Recipe

Cut cranberries in half and divide evenly into 12 greased muffin tins. Spoon about 1 tsp of the butter into each. Sprinkle evenly with brown sugar.

In a bowl stir together flour, baking powder, granulated sugar, salt, and raisins.

In another bowl beat egg. Mix in milk and remaining melted butter.

Add liquid mixture to flour mixture, stirring until dry ingredients are moist.

Spoon batter evenly over cranberries in pan.

Bake at 400 until golden brown, about 30 minutes. Let stand in pan until bubbling stops.

Turn muffins out carefully and serve upside down.

Note: You can bake these ahead, if you wish, then freeze. Reheat at 350 for 30 minutes.

Per serving: 1701 Calories (kcal); 105g Total Fat; (53% calories from fat); 16g Protein; 188g Carbohydrate; 469mg Cholesterol; 3689mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 20 1/2 Fat; 9 Other Carbohydrates