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Cranberry Upside-Down Muffins

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Cranberry Upside-Down Muffins
One of Gourmet's "50 Baking Favorites"
Gourmet October 1991

2 cups cranberries, picked over and rinsed
1 1/4 cups sugar
1 teaspoon freshly grated nutmeg
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1/2 stick (1/4 cup) unsalted butter,
melted and cooled
1 cup milk

In a saucepan combine the cranberries, 1 cup of the sugar, and the
nutmeg, cook the mixture over moderately high heat, stirring, until the
sugar is dissolved, and boil it, covered, for 3 minutes. Simmer the
mixture, uncovered, stirring, for 3 minutes, and let it cool.
Into a bowl sift together the flour, baking powder, the remaining 1/4 cup sugar, and the salt.
In another bowl whisk together the egg, butter, and milk. Add the mixture
to the flour mixture and stir the batter until it is just combined. Divide the cranberry mixture among 12 well-buttered 1/2-cup muffin tins, top it with
the batter, and bake the muffins in the middle of a preheated 400-degree
F. oven for 25 minutes, or until they are golden. Let the muffins cool
in the tins for 2 minutes and invert them onto a rack.
Makes 12 muffins.

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