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Cranberry Upside Down Muffins Recipe

Preheat oven to 400 degrees F (205degrees C). Place rack in the middle of the oven. Butter well orspray, with a non stick vegetable spray, 12 muffin tins.

Cranberry Sauce: In a medium sized saucepanplace the cranberries, sugar, orange juice (or water), and orange zest. Cook overmedium heat, stirring frequently, until the sugar dissolves and the cranberriesstart to pop open, about 10 minutes. Remove from heat and set aside to coolslightly while youmake the batter.

Muffin Batter: In a large mixing bowl,combine the flour, sugar, baking powder, and salt.

In a separatebowl, mix together the milk, egg, vanilla extract, and melted and cooled butter.

Add the milk and egg mixture to the flour mixture. Stir justuntil combined. Do not over mix the batter or the muffins will be tough whenbaked.  

Evenly divide thecranberry mixture among the 12 well greased muffins cups and then evenly spoonthe batter over the cranberry sauce. Place in the preheated oven and bake for about 15 to 20 minutes, oruntil very lightly browned and a toothpick inserted in the center comes outclean. Place on a wire rack to cool for about 2 minutes, and then invert themonto a cooling rack so the the cranberry topping is face up..

Makes 12regular-sized muffins.