Cranberry upside down muffins






1  1/2 cups fresh or frozen cranberries (I used a cranberries tin)

3/4 cup granulated sugar

1 tablespoon orange juice or water

1 tablespoon grated orange zest

(outer orange skin of orange)


Muffin batter


2 cups all purpose flour

3/4 cup granulated sugar

1 1/4  teaspoon baking powder

1/2 teaspoon salt

1 cup milk

1 large egg lightly beaten

1 teaspoon vanilla extract

4 tamblespoon unsalted butter

melted and cooled




Preheat the oven at 190°c

Place the rack in the middle of the oven.

Butter 12 muffins tins.


Cranberry sauce:

In a medium saucepan place the cranberries, sugar,orange juice

and orange zest.

Cook over medium heat stirring frequently. until the sugar dissolves.

Cook about 10 minutes.

Remove from heat and set aside to cool sghtly while you make the batter.


Muffin batter


In a large mixing bowl combine the flour, sugar, baking powder and salt.


In other bowl mix the milk, egg, vainilla extract and melted and cooled buttre.

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.


Divide the cranberry mixture among the 12  well greased muffins cups and then evenly spoon the batter over the cranberry sauce .

Place in the preheated oven and bake for about 20 minutes, or until are lightly browned and a toothpick inserted in the center comes out clean.

Let cool about 3 minutes  and then invert  them onto in a rack so the cranberry topping is face up.