Cranberry Upside-Down Muffins

Cranberry Upside-Down Muffins
Yield: Makes 1-1/2 dozen

Ingredients:

• 2-1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1-1/4 cup milk
• 1/3 cup butter, melted
• 1 egg, beaten

Cranberry Topping:

• 1/3 cup brown sugar, packed
• 1/4 cup butter
• 1/2 tsp. cinnamon
• 1/2 cup cranberries, halved
• 1/2 cup chopped nuts

Directions:

1. Combine flour, sugar, baking powder and salt in a large bowl; mix well. Add milk, butter and egg; stir just until moistened. Set aside.
2. Prepare Cranberry Topping: Combine ingredients in a small saucepan. Cook over medium heat until brown sugar is dissolved.
3. Spoon into 18 greased muffin cups. Spoon batter over topping, filling each cup 2/3 full.
4. Bake at 400˚F for 20 to 25 minutes, until a toothpick tests clean. Immediately invert onto a wire rack set over wax paper; serve warm.