Yield: Makes 1-1/2 dozen
Ingredients:
- 2-1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1-1/4 cup milk
- 1/3 cup butter, melted
- 1 egg, beaten
Cranberry Topping:
- 1/3 cup brown sugar, packed
- 1/4 cup butter
- 1/2 tsp. cinnamon
- 1/2 cup cranberries, halved
- 1/2 cup chopped nuts
Directions:
- Combine flour, sugar, baking powder and salt in a large bowl; mix well. Add milk, butter and egg; stir just until moistened. Set aside.
- Prepare Cranberry Topping: Combine ingredients in a small saucepan. Cook over medium heat until brown sugar is dissolved.
- Spoon into 18 greased muffin cups. Spoon batter over topping, filling each cup 2/3 full.
- Bake at 400˚F for 20 to 25 minutes, until a toothpick tests clean. Immediately invert onto a wire rack set over wax paper; serve warm.
