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Cranberry-Nut Upside Down Muffins

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Ingredients

Adjust Servings:
1 1/2 cups cranberries
3/4 cup sugar
1/4 teaspoon ground nutmeg
1 3/4 cups all-purpose flour
1/3 cup sugar
1/3 cup chopped walnuts or 1/3 cup pecans
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
3/4 cup milk
1/4 cup cooking oil
1/2 teaspoon finely shredded lemon peel

Nutritional information

219.6
Calories
70 g
Calories From Fat
7.8 g
Total Fat
1.3 g
Saturated Fat
19.8 mg
Cholesterol
123 mg
Sodium
34.8 g
Carbs
1.3 g
Dietary Fiber
18.7 g
Sugars
3.5 g
Protein
77g
Serving Size

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Cranberry-Nut Upside Down Muffins

Features:
    Cuisine:

    This was a nice change from the "same" cranberry nut muffins! used foil cupcake tins and that worked well. I might like to try this recipe with cherries, hope it works! :)

    • 75 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    Cranberry-Nut Upside Down Muffins, Oh boy! I can’t wait to make these! They come from Better Homes and Gardens’ Old-Fashioned Home Baking Prep time is a guess and cook time includes the 5 minutes of cooling at the end before you can bite into these scrumptious-looking muffins!, This was a nice change from the same cranberry nut muffins! used foil cupcake tins and that worked well I might like to try this recipe with cherries, hope it works! :), These are so yummy! I made these fully expecting to follow the recipe, but forgot a couple of things I couldn’t find my lemon, so had to use orange peel instead I forgot to add the nuts used 1 c cranberries plus 3/4 c of diced apple Forgot to add the nutmeg so I ended up sprinkling cinnamon and sugar on the top before baking Yes, I’ll be making these again probably the exact same way I had to make them too 🙂


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    Steps

    1
    Done

    Grease Twelve 2 1/2-Inch Muffin Cups or Line Them With Paper Bake Cups. Set Muffin Cups Aside.

    2
    Done

    in a Small Covered Saucepan, Cook Cranberries and the 3/4 Cup Sugar Over Low Heat Just Until Mixture Starts to Form Juice, Stirring Occasionally. Uncover and Heat to Boiling, Stirring Frequently. Boil Gently, Uncovered, About 5 Minutes or Until Berries Pop. Stir in Nutmeg. Divide the Cranberry Mixture Evenly Among the Prepared Muffin Cups. Set Muffin Cups Aside.

    3
    Done

    in a Medium Mixing Bowl, Stir Together the Flour, the 1/3 Cup Sugar, Nuts, Baking Powder, and Salt. Make a Well in the Center of the Dry Mixture.

    4
    Done

    in Another Medium Mixing Bowl, Combine Egg, Milk, Cooking Oil and Lemon Peel. Add Egg Mixture All at Once to the Dry Mixture. Stir Just Until Moistened (batter Should Be Lumpy).

    5
    Done

    Spoon Batter on Top of the Cranberry Mixture in the Muffin Cups, Filling Each 2/3 Full.

    6
    Done

    Bake in a 400f Oven For About 20 Minutes or Until Done. Cool in Muffin Cups on a Wire Rack For 5 Minutes. to Remove Muffins from Muffin Cups, Invert Them Onto the Wire Rack.

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    Hanna Brown

    Culinary cowboy known for his hearty and comforting dishes.

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