Cranberry Upside-Down Muffins
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 nuts
2 teaspoons Clabber Girl Baking Powder
1 beaten egg
3/4 cup milk
1/4 cup cooking oil
1/2 teaspoon finely shredded lemon peel
Grease twelve 2 1/2-inch muffin cups or line with paper bake cups. Set aside. In a small saucepan cook cranberries and the 3/4 cup sugar, covered, over low heat just till mixture starts to form juice, stirring occasionally. Uncover and heat to boiling, stirring frequently. Boil gently, uncovered, about 5 minutes or till berries pop. Stir in nutmeg. Divide cranberry mixture evenly among the prepared muffin cups. Set aside.
In a medium bowl combine flour, the 1/3 cup sugar, nuts, baking powder, and 1/4 teaspoon salt. Make a well in the center.
In a small bowl combine egg, milk, cooking oil, and lemon peel. Add to flour mixture all at once. Stir just till moistened (batter should be lumpy). Spoon batter on top of the cranberry mixture in the muffin cups, filling each cup 2/3 full.
Bake in a 400° oven about 20 minutes or till golden. Cool in muffin cups on a wire rack for 5 minutes. To remove muffins from muffin cups, invert muffins onto the wire rack. Makes 12.