Cranberry Upside-Down Muffins
|Whole berry cranberry sauce||175 Milliliter|
|Chopped pecans||50 Milliliter|
|Granulated sugar||25 Milliliter|
|Ground nutmeg||1 Milliliter|
|Granulated sugar||125 Milliliter|
|Baking powder||10 Milliliter|
|All purpose flour||500 Milliliter|
In a bowl mix together cranberry sauce, chopped pecans, sugar and nutmeg.
Divide evenly amongst muffin tin cups.
Press 1 pecan half into center of each cup.
In a large mixer bowl, beat together butter, sugar, baking powder and salt until pale and fluffy.
Beat in eggs.
Gently stir in flour alternately with buttermilk, beginning and ending with flour.
Spoon batter gently over cranberry mixture, filling cups to the top.
Bake in preheated oven for about 20 minutes Cool slightly and then invert muffin pan over a plate.
HINT: Add a few teaspoons of sugar and cinnamon to an empty pie plate and slowly burn over the stove.
Your home will smell like a bakery.