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Cranberry Upside Down Muffins have a glistening red cranberry sauce sitting on top of a soft and fluffy white cake.Although made in individual-sized servings, these pretty muffins follow the basic concept of all upside down cakes, that is, fruit on the bottom and cake on top. Gail Sher wrote a terrific book 'From a Baker's Kitchen' in 1984. It is one of those books that you want to have in your cookbook collection as it bridges the gap between the professional and the home baker. It is full of information about ingredients, techniques, good recipes, and lovely line drawings. One recipe that I love is for these Cranberry Upside Down Muffins. It starts with cooking fresh cranberries with sugar until the cranberries have broken down and you end up with a thick and syrupy sauce that won't seep too much into the cake batter during baking. Once made the sauce is evenly divided among the muffin tins (make sure your muffin cups are well greased) and the next step is to make the muffin batter. The batter follows the simple muffin batter principle of using just two bowls. One bowl for the dry ingredients and one bowl for the wet ingredients. The wet and dry ingredients are simply stirred together and then the batter is evenly placed on top of the cranberry sauce. Once the muffins are baked, they are inverted, so you have the cranberry sauce on top with a lovely moist cake-like batter underneath. These muffins are lovely warm from the oven and make a greatbrunch dish, especially during the holiday season when fresh cranberries are inseason. I find it's always a good idea to buy a couple of extra bags of fresh cranberries and place them in the freezer. That way you can make cranberry desserts all year round. | |||||||||||||||||||||||||||||||
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