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    You are in: Home / Recipes / Cranberry-Nut Upside Down Muffins Recipe
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    Cranberry-Nut Upside Down Muffins

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    the_cookie_lady's Note:

    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!

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    Serves: 12



    Units: US | Metric


    1. 1
      Grease twelve 2 1/2-inch muffin cups or line them with paper bake cups. Set muffin cups aside.
    2. 2
      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. 3
      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. 4
      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. 5
      Spoon batter on top of the cranberry mixture in the muffin cups, filling each 2/3 full.
    6. 6
      Bake in a 400°F 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.

    Ratings & Reviews:

    • on November 25, 2009


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

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    • on November 15, 2009


      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. I 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. :-)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 06, 2009


      Made these to take as part of my contribution to a mid-week potluck here in the park & they were definitely a bit hit! Cranberries are always a big hit around here, especially when they're fresh, & this recipe is on my keeper list ~ Will be making these again! [Tagged, made & reviewed as part of my theme Down-Side Up! in the current My 3 Chefs event]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cranberry-Nut Upside Down Muffins

    Serving Size: 1 (77 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 219.6
    Calories from Fat 70
    Total Fat 7.8 g
    Saturated Fat 1.3 g
    Cholesterol 19.7 mg
    Sodium 122.9 mg
    Total Carbohydrate 34.8 g
    Dietary Fiber 1.2 g
    Sugars 18.7 g
    Protein 3.4 g

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