Cranberry Upside-Down Muffins - cranberries

Method

• Cut cranberries into halves. Divide evenly into 12 greased or nonstick coated 3-inch muffin pans. Spoon about 1 teaspoon of the butter into each.
• Sprinkle evenly with brown sugar. In a mixing bowl, stir together flour, baking powder, granulated sugar, salt and raisins. In a smaller bowl, beat egg.
• Mix in milk and remaining melted butter.
• Add liquid mixture to flour mixture, stirring until dry ingredients are just moistened.
• Spoon batter over cranberries in prepared muffin pans, dividing it evenly. Bake at 400° until golden brown, about 30 minutes. Let muffins stand in pan on a wire rack for a few minutes until bubbling stops.
• Turn muffins out carefully and serve upside down.