I sent out a dozen Christmas cards this year--a dozen more than I'd sent in probably the last ten years. I also resumed my practice of including a favorite recipe in each card. This year the recipe is for Cranberry Upside Down Muffins.
That's right. CRANBERRIES. Surprising, no?
Cranberry Upside-Down Muffins
1 C cranberries, stems removed
½ C butter, melted
½ C firmly packed lt. brown sugar
2 C all-purpose flour
1 T baking powder
1 T sugar
½ tsp. salt
¼ C raisins or craisins
1 C milk
Cut cranberries into halves; divide evenly into 12 greased, 3-in muffin pans. Spoon about 1 tsp. of the butter into each. Sprinkle evenly with brown sugar.
In a mixing bowl, stir together flour, baking powder, granulated sugar, salt, & raisins or craisins. In a smaller bowl, beat egg; mix in milk and remaining melted butter. Add liquid mixture to flour mixture, stirring until dry ingred. are just moistened. Spoon butter over cranberries in pan, dividing evenly.
Bake at 400-F until golden brown, about 30 min. Let muffins stand in pan on wire rack for a few min. until bubbling stops. Turn muffins out carefully and serve upside-down.