PINK “MUFFINS” FOR PINK SATURDAY

I just had to share these “muffins” with you for Beverly’s Pink Saturday. 

My Perfect Muffin (aka Perfect Girl) attends Little Gym each week and loves it!  She can tumble and roll along with the big girls and seems to think just about any slender flat-topped surface is a balance beam.  To be such a girly-girl, she’s tough! 

She paused just long enough to have these precious pictures snapped.  I think she has the warmest big brown eyes and the sweetest smile.  Do you see that dimple?  I hope it stays there forever. 

My other muffin is this one from Taste of Home that I had almost forgotten about.  I don’t know why I could have done that because they are so tasty.  I happened to see them recently pictured in their Best Holiday Recipes publication and remembered that I had made them several times the past few years.  I’m planning to make them next week to share with some of my teacher buddies…okay, and maybe Hubby as well:)
 
Cranberry Upside-Down Muffins
(Just pretend that they are a very “dark” shade of pink.) 

Ingredients

• 1-3/4 cups fresh or frozen cranberries
• 3/4 cup sugar
• 1/8 teaspoon ground nutmeg
• BATTER:
• 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 (I used orange on occasion.)
• 1/3 cup chopped walnuts

Directions

• 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.
• 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.
• Bake at 400° for 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. Yield: 1 dozen.

Cranberry Upside-Down Muffins published in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p47.

Be sure to come back for Crock Pot Wednesday.  I’d love to know how you plan to use your slow cooker to help out with the Thanksgiving festivities at your home.  Come share a favorite idea and/or recipe.

Also linked to:
Menu Plan Monday
Chive Talkin
Friday Feasts
Foodie Friday