Cranberry Upside Down Muffins
1½ cup fresh or frozen cranberries
¾ cup white sugar
1 Tbsp orange juice or water
1 Tbsp grated orange zest
2 cups all-purpose flour
1/3 cup white sugar
2 tsp baking powder
½ tsp salt
1 large egg, slightly beaten
1 tsp vanilla extract
4 Tbsp butter melted & cooled
Preheat oven to 400 degrees. Butter and/or spray pans well.
In a medium saucepan place the cranberries, sugar, orange juice (or water), and orange zest. Cook over medium heat, stirring frequently, until the sugar dissolves and the cranberries start to pop open…about 10 minutes. Remove from heat and set aside to cool.
In a large mixing bowl, combine flour, sugar, baking powder, and salt. In a separate bowl, mix the milk, egg, vanilla extract, and melted butter (cooled). Add the milk and egg mixture to the flour mixture.
Evenly divide the cranberry mixture among the 12 muffin wells and evenly spoon the batter over the cranberry sauce. Place in the oven and bake for 15-20 minutes until lightly browned. Place on wire rack to cool (~2 minutes) and invert them onto a cooling rack with the cranberry topping face up.
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