Cranberry Upside-Down Muffins - cooking recipe

Ingredients

1 c. cranberries, stems removed
1/2 c. butter or margarine, melted
1/2 c. firmly packed light brown sugar
2 c. all-purpose flour
1 Tbsp. baking powder
2 Tbsp. sugar
1/2 tsp. salt
1/4 c. raisins
1 egg
1 c. milk

Preparation

Cut cranberries into halves. Divide evenly into 12 greased or nonstick coated 3-inch muffin pans. Spoon about 1 teaspoon of the butter into each.
Sprinkle evenly with brown sugar. In a mixing bowl, stir together flour, baking powder, granulated sugar, salt and raisins. In a smaller bowl, beat egg.
Mix in milk and remaining melted butter.
Add liquid mixture to flour mixture, stirring until dry ingredients are just moistened.
Spoon batter over cranberries in prepared muffin pans, dividing it evenly. Bake at 400\u00b0 until golden brown, about 30 minutes. Let muffins stand in pan on a wire rack for a few minutes until bubbling stops.
Turn muffins out carefully and serve upside down.