Cranberry Upside-Down Muffins
Heat oven to 400 degrees.
In a 1-quart saucepan, melt 4 tablespoons butter; stir in 1/2 cup frozen whole cranberries, 1/2 cup chopped pecans, 1/4 cup packed light brown sugar, and 3/4 teaspoon ground cinnamon. Heat to boiling and stir until sugar is dissolved. Spoon about 1 tablespoon of the cranberry mixture into each cup of a 12 cup muffin pan.
In a bowl, combine 1 1/4 cups bisquick, 1 egg, 3 tablespoons milk, 2 tablespoons sugar, and 2 tablespoons melted butter. Beat vigorously for 30 seconds; divide evenly into muffin cups. Bake for 12 minutes. Loosen edges of muffins with a spatula invert on a wire rack. Serve warm.
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