Cranberry Upside Down Muffins have
a glistening red cranberry sauce sitting on top of a white cake. Although
made in muffin tins, it follows the basic concept of all upside down cakes, that
is, fruit on the bottom and a batter on top.
This recipe starts by cooking
fresh cranberries with sugar, orange juice and zest to make a glistening red
sauce. This sauce is not like the one we serve with Thanksgiving turkey. It is
thick and syrupy, as it contains only one tablespoon of water. It is made
this way so it won't seep into the cake batter during baking. Once made the sauce is evenly divided among the muffin tins and the
next step is to make the batter. The batter follows the simple muffin batter
principle of using just two bowls. One bowl for the dry ingredients and one bowl
for the wet ingredients. No mixer is needed. The wet and dry ingredients are
simply stirred together and then the batter is evenly placed on top of the
cranberry sauce. Once the muffins are baked, they are inverted so you have the
cranberry sauce on top with a lovely moist cake-like batter underneath.
These muffins are lovely warm from the oven and make a great
brunch dish, especially during the holiday season when fresh cranberries are in
season.
Cranberry Upside Down
Muffins: Preheat oven to 400 degrees F (205
degrees C). Place rack in the middle of the oven. Butter well or
spray, with a non stick vegetable spray, 12 muffin tins.
Cranberry Sauce: In a medium sized 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
slightly while you
make the batter.
Muffin Batter: In a large mixing bowl,
combine the flour, sugar, baking powder, and salt.
In a separate
bowl, mix together the milk, egg, vanilla extract, and melted and cooled butter.
Add the milk and egg mixture to the flour mixture. Stir just
until combined. Do not over mix the batter or the muffins will be tough when
baked.
Evenly divide the
cranberry mixture among the 12 well greased muffins cups and then evenly spoon
the batter over the cranberry sauce.
Place in the oven and bake for about 15 to 20 minutes, or
until very lightly browned and a toothpick inserted in the center comes out
clean. Place on a wire rack to cool for about 2 minutes, and then invert them
onto a cooling rack so the the cranberry topping is face up..
Makes 12
regular-sized muffins.
Source:
Sher, Gail. 'From
a Baker's Kitchen'. Aris Books. Berkeley: 1984.
Cranberry Sauce:
1 1/2 cups
(170 grams) fresh or frozen cranberries
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