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Sherry's Too Good Upside-Down Cranberry Muffins

Kraft Memeber Recipe
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Makes: 12 servings Total Time: 55 min
Category: Breads Sub Category: Muffins

what you need
  • 1 cup fresh cranberries, stems removed
  • 1/2 cup butter, melted
  • 1/2 cup firmly packed light brown sugar
  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 2 Tbsp. sugar
  • 1/2 tsp. salt
  • 1/4 cup raisins
  • 1 egg
  • 1 cup 2% milk
make it
Preheat oven to 400°F. Spray a (12 muffins) muffin pan with cooking spray. Cut cranberries into halves, divide evenly into muffin cups in pan. Spoon 1 tsp. of butter into each cup, sprinkle evenly with brown sugar.

In mixing bowl, stir together flour, baking powder, sugar, salt and raisins. In small bowl, beat egg, mix in milk and remaining melted butter. Add liquid mix to flour mix, stirring until dry ingredients are just moistened. Spoon batter over cranberries, dividing it evenly.

Bake for about 30 minutes or until golden brown. Let stand in pan for 5 minutes. Then, carefully turn muffins out, serve upside-down.
"Holidays 2009"
These are great served with scrambled eggs and sausage on Christmas morning.
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