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Cranberry Upside-Down Muffins

muffin.master's picture
cranberry upside down muffins are fun litle muffins to bake on a fresh spring day. Made with cranberry sauce and pecans, the cranberry upside down muffins are flavred with a hint of nutmeg. Baked with buttermilk, these are wonderfully moist.
Ingredients
  Whole berry cranberry sauce 175 Milliliter
  Chopped pecans 50 Milliliter
  Granulated sugar 25 Milliliter
  Ground nutmeg 1 Milliliter
  Pecan halves 12
  Butter/Margarine 125 Milliliter
  Granulated sugar 125 Milliliter
  Baking powder 10 Milliliter
  Salt 2 Milliliter
  Eggs 2 Large
  All purpose flour 500 Milliliter
  Buttermilk 125 Milliliter
Directions

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.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Interest: 
Everyday

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