Cranberry Upside-Down Muffins

Recipe Ingredients

2 cups	186g / 6.6oz	Cranberries - picked over, rinsed
1 1/4 cups	247g / 8.7oz	Sugar
1/4 teaspoon	1.3ml	Nutmeg
1/2 teaspoon	2.5ml	Cinnamon
2 cups	125g / 4.4oz	All-purpose flour
1 tablespoon	15ml	Double-acting baking powder
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Grated orange rind
1 teaspoon	5ml	Egg (large)
1/2		Unsalted butter - (1/4 cup) - melted, cooled
1 cup	237ml	Milk

Recipe Instructions

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 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. 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 degree 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.

This recipe yields 12 muffins.

Source:
COOKING LIVE with Sara Moulton - Recipe developed from Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8790 broadcast 01-02-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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