Cranberry Upside-Down Muffins Recipe
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
3/4 cup whole berry cranberry sauce 175 mL
1/4 cup chopped pecans 50 mL
2 tbsp granulated sugar 25 mL
1/4 tsp ground nutmeg lmL
12 pecan halves
1/2 cup butter or margarine(room temperature) 125 mL
1/2 cup granulated sugar 125 mL
2 tsp baking powder 10 mL
1/2 tsp salt 2mL
2 large eggs
2 cups all-purpose flour 500 mL
1/2 cup buttermilk 125 mL
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.
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.
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