Cranberry Upside-Down Muffins

With my renewed zest for Baking & Cooking again, I decided that I wanted to start making breakfast at least 2-3 a week.  So I went on the search for fast & delicious sounding breakfast items.  While on Pinterest, I came across this lovely-sounding muffin recipe:

I love me some Cranberries, and I've really liked the Craisen-filled muffins I've made in the past, so this wasn't a far stretch.

I only tweaked the recipe somewhat...instead of adding vanilla extract, I substituted some Orange Emulsion, because Cranberries & Orange are the perfect match.

As you can tell, the cranberries kind of stayed put, they didn't melt down over the bottoms of the muffins when I flip them over.  But that's ok, it made less of a mess.  The muffin base was great as well.  Not to sugary, soft, and with just the slightest hint of orange.

Cranberry Upside-Down Muffins

~from Sugarbeams~

{Printable Recipe}

Ingredient:

·         1 Can Whole Cranberry Sauce {12 Tbl worth}

·         2 Cups of Flour

·         2 tsp Baking Powder

·         ½ tsp Salt

·         1/3 Cup Sugar

·         4 tsp Melted Butter

·         2 Eggs

·         1 Cup of Skim Milk

·         1 tsp Orange Emulsion

Directions:

1.       Preheat oven to 350˚.  Spray muffin pan.  Place a tablespoon of Cranberry Sauce into each muffin tin spot.

2.       In a mixing bowl, combine the following ingredients: flours, baking powder, salt & sugar.

3.       Make a well, and add in the following ingredients: Melted Butter, Eggs {beaten up}, Milk, and Orange Emulsion.

4.       Using a spatula, mix together the batter, being careful to not over mix.

5.       Divide the batter between the 12 muffin spots.

6.       Bake in the oven for 20 minutes.  Let rest for 5 minutes.  Invert on to a wire rack.

7.       Enjoy!

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