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Upside-Down Lingonberry Muffins Recipe

   
 

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     Upside-Down Lingonberry Muffins

Category   Breakfast - Brunch
Sub Category   None
Servings   12 muffins
Preptime   10 minutes

Ingredients
1/4 Tbsp. butter plus 2 tsp. sugar x12 for 12 muffin cups (Total- 3 Tbsp. butter plus 24 tsp. sugar)
1 1/2 cups fresh or frozen lingonberries, coarsely chopped (or substitute cranberries or blueberries
2 cups flour
1 Tbsp. backing powder
1/2 cup sugar
1 tsp. salt
1/2 cup butter
1 egg
1 cup milk
 

Instructions
Pre-heat oven to 400º. Grease twelve 3-inch muffin cups. Put 1/4 Tbsp. butter and 2 tsp. sugar into each muffin cup. Add teaspoons of chopped lingonberries to each muffin cup until all are used.
Sift all dry ingredients into large bowl. Cut 1/2 cup butter into that mixture. Combine egg with the milk and stir with the rest until JUST mixed. Batter will be lumpy - divide into the 12 muffin cups.
Bake at 400º for about 25 minutes. Remove from oven and allow to cool slightly (about ten minutes). Run a knife around muffins to loosen and then invert onto plate. Use spoon or small spatula to scrape up any lingonberry syrup remaining in muffin cups; spread on tops of muffins.


Originally Submitted
2/9/2011





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