Recipe courtesy of Gourmet Magazine
Yield:
12 muffins
Level:
Easy

Ingredients

Directions

In a saucepan combine the cranberries, 1 cup of the sugar, and the nutmeg, cook the mixture over moderately high heat, stirring, until the sugar is dissolved, and boil it, covered, for 3 minutes. Simmer the mixture, uncovered, stirring, for 3 minutes and let it cool.

Into a bowl sift together the flour, the baking powder, the remaining 1/4 cup sugar, and salt. In another bowl whisk together the egg, butter and milk, add the mixture to the flour mixture, and stir the batter until it is just combined. Divide the cranberry mixture among 12 well-buttered 1/2-cup muffin tins, top it with the batter, and bake the muffins in the middle of a preheated 400 degree F oven for 25 minutes, or until they are golden. Let the muffins cool in the tins for 2 minutes and invert them onto a rack.

IDEAS YOU'LL LOVE

Corn Muffins

Recipe courtesy of Ina Garten

Pineapple Upside Down Cake

Recipe courtesy of Gale Gand

Blueberry Muffins

Recipe courtesy of Gourmet Magazine

Honey Cornbread Muffins

Recipe courtesy of The Neelys

Cinnamon Apple Cranberry Sauce

Recipe courtesy of Aaron McCargo Jr.

Chocolate Almond Cake with Sugared Cranberries

Recipe courtesy of Food Network Kitchen

Cranberry Upside-down Cake

Recipe courtesy of Tanya Holland

Cranberry Upside-Down Cake

Recipe courtesy of Paula Deen

Upside-Down Pear Cranberry Tart

Recipe courtesy of Heather Ramsdell

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking