Cranberry Upside Down Muffins (Thanksgiving Delight)

Hope all my US friends and readers had a great Thanksgiving and shopping ..We too had a great day,busy shopping..kids had lots of fun and the weather was extremely good today !!Cranberries are part of thanksgiving season and so thought to post this recipe (better late than never :-)).An easy muffins but with a different texture and perfectly loved ones with kids.My kids loved its juicy texture and the muffin beneath.

Recipe source :Joy of Baking

Ingredients
muffin batter
all purpose flour 2 cups
white sugar 1/2 cup
milk 1 cup
egg 1 lightly beaten
vanilla extract 1 tsp
unsalted butter 4 tbsp melted and cooled
dried cranberries 1/4 tsp(not in original recipe)
baking powder 2 tsp
salt 1/2 tsp

Cranberry sauce  1 cup

Method

• In a large mixing bowl,mix all the dry ingredients.
• Prepare the cranberry sauce and cool it down or use the ready made ones from store.Refer this for preparation ,only thing is use 1 table spoon of water to make it thick and syrupy.So reduce the amount of water.(I made a little watery so it just overflowed)
• Preheat oven to 400 degrees F and place rack in the middle position.
• Add the egg and milk mix into the flour and mix.Donot over mix otherwise cake will be tough.
• Divide the cranberry mixture equally into 12 muffin cups greased with oil.
• Spoon the dough into each cup thereafter  and bake it in the oven for 15-20 minutes until very lightly browned.
• Cool on wire rack for 2 minutes.
• Then invert into serving plate and remove liners.

Servings 12 muffins

NOTES
*The consistency of cranberry sauce is important ,It should be thick and syrupy.

Happy Weekend to All !!