Cranberry Upside-Down Muffins

• 1-3/4 cups fresh or frozen cranberries
• 3/4 cup sugar
• 1/8 teaspoon ground nutmeg
• 1-3/4 cups all-purpose flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg
• 3/4 cup milk
• 1/4 cup vegetable oil
• 1/2 teaspoon lemon extract
• 1/3 cup chopped walnuts

1. Preheat oven to 400u0b0. In a small saucepan, combine cranberries and sugar. Cover and cook over low heat until juice forms. Uncover; cook and stir over medium heat for 10 minutes or until berries pop. Stir in nutmeg; cool slightly. Spoon into 12 paper-lined muffin cups; set aside.
2. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, oil and lemon extract; stir into dry ingredients just until moistened. Stir in walnuts. Spoon over cranberry mixture.
3. Bake 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Carefully remove paper liners and serve muffins warm, cranberry side up.

cranberries, sugar, ground nutmeg, flour, sugar, baking powder, salt, egg, milk, vegetable oil, lemon extract, walnuts

Taken from www.tasteofhome.com/recipes/cranberry-upside-down-muffins/ (may not work)