Cranberry Upside-Down Muffins

1. 1

   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.

2. 2

   Simmer the mixture, uncovered, stirring, for 3 minutes and let it cool.

3. 3

   Into a bowl sift together the flour, the baking powder, the remaining 1/4 cup sugar, and the salt.

4. 4

   In another bowl whisk together the egg, the butter, and the milk, add the mixture to the flour mixture, and stir the batter until it is just combined.

5. 5

   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 400F.

6. 6

   oven for 25 minutes, or until they are golden.

7. 7

   Let the muffins cool in the tins for 2 minutes and invert them onto a rack.

* Per serving · 4 servings · Values may vary.

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