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Sherry's Too Good Upside-Down Cranberry Muffins
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Sherry's Too Good Upside-Down Cranberry Muffins

55 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
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.
2
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.
3
Bake for about 30 minutes or until golden brown. Let stand in pan for 5 minutes. Then, carefully turn muffins out, serve upside-down.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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