Cranberry Upside Down Muffins Recipes

CRANBERRY UPSIDE-DOWN MUFFINS

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.

BEST LEFTOVER CRANBERRY SAUCE MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Combine milk, olive oil, leftover cranberry sauce, brown sugar, and egg in a bowl and mix together using an electric mixer. Mix in baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add flour and oatmeal and mix everything into a smooth batter.
• Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with chopped pecans.
• Bake in the preheated oven until tops spring back when lightly pressed, about 21 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.

CRANBERRY UPSIDE DOWN MUFFINS

Steps:

• Combine flour, sugar, baking powder and salt in a large bowl; mix well.
• Add milk, butter and egg; stir just until moistened.
• Set aside.
• Prepare Cranberry Topping; (Combine ingredients in a small saucepan, Cook over medium heat until sugar is dissolved).
• Spoon topping into 18 greased muffin cups.
• Spoon batter over topping, filling each cup 2/3 full.
• Bake at 400 degrees for 20 to 25 minutes, until a toothpick tests clean.
• Immediately invert onto a wire rack set over wax paper; serve warm.

CRANBERRY UPSIDE-DOWN MUFFINS

Steps:

• 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, and boil it, covered, for 3 minutes. Simmer the mixture, uncovered, stirring, for 3 minutes and let it cool.
• Into a bowl sift together the flour, the baking powder, the remaining 1/4 cup sugar, and the salt. In another bowl whisk together the egg, the butter, and the milk, add the mixture to the flour mixture, and stir the batter until it is just combined. 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 400°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.

CRANBERRY-NUT UPSIDE DOWN MUFFINS

Steps:

• Grease twelve 2 1/2-inch muffin cups or line them with paper bake cups. Set muffin cups aside.
• In a small covered saucepan, cook cranberries and the 3/4 cup sugar over low heat just until mixture starts to form juice, stirring occasionally. Uncover and heat to boiling, stirring frequently. Boil gently, uncovered, about 5 minutes or until berries pop. Stir in nutmeg. Divide the cranberry mixture evenly among the prepared muffin cups. Set muffin cups aside.
• In a medium mixing bowl, stir together the flour, the 1/3 cup sugar, nuts, baking powder, and salt. Make a well in the center of the dry mixture.
• In another medium mixing bowl, combine egg, milk, cooking oil and lemon peel. Add egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy).
• Spoon batter on top of the cranberry mixture in the muffin cups, filling each 2/3 full.
• Bake in a 400°F oven for about 20 minutes or until done. Cool in muffin cups on a wire rack for 5 minutes. To remove muffins from muffin cups, invert them onto the wire rack.