Cranberry-Nut Upside Down Muffins

• 1 12 cups cranberries
• 34 cup sugar
• 14 teaspoon ground nutmeg
• 1 34 cups all-purpose flour
• 13 cup sugar
• 13 cup chopped walnuts or 13 cup pecans
• 2 teaspoons baking powder
• 14 teaspoon salt
• 1 beaten egg
• 34 cup milk
• 14 cup cooking oil
• 12 teaspoon finely shredded lemon peel

1. Grease twelve 2 1/2-inch muffin cups or line them with paper bake cups.
2. Set muffin cups aside.
3. In a small covered saucepan, cook cranberries and the 3/4 cup sugar over low heat just until mixture starts to form juice, stirring occasionally.
4. Uncover and heat to boiling, stirring frequently.
5. Boil gently, uncovered, about 5 minutes or until berries pop.
6. Stir in nutmeg.
7. Divide the cranberry mixture evenly among the prepared muffin cups.
8. Set muffin cups aside.
9. In a medium mixing bowl, stir together the flour, the 1/3 cup sugar, nuts, baking powder, and salt.
10. Make a well in the center of the dry mixture.
11. In another medium mixing bowl, combine egg, milk, cooking oil and lemon peel.
12. Add egg mixture all at once to the dry mixture.
13. Stir just until moistened (batter should be lumpy).
14. Spoon batter on top of the cranberry mixture in the muffin cups, filling each 2/3 full.
15. Bake in a 400F oven for about 20 minutes or until done.
16. Cool in muffin cups on a wire rack for 5 minutes.
17. To remove muffins from muffin cups, invert them onto the wire rack.

cranberries, sugar, ground nutmeg, flour, sugar, walnuts, baking powder, salt, egg, milk, cooking oil, lemon peel

Taken from www.food.com/recipe/cranberry-nut-upside-down-muffins-190104 (may not work)