Cranberry Nut Upside Down Muffins

1 � C cranberries
� C sugar
� tsp ground nutmeg
1� C all-purpose flour
1/3 C sugar
1/3 C chopped nuts
2 tsp baking powder
� tsp salt
1 beaten egg
� C milk
� C cooking oil
� tsp finely shredded lemon peel

Grease twelve 2�� muffin cups or line them with paper baking cups. Set aside. In a small covered saucepan, cook cranberries and the � C sugar over low heat til mix starts to form juice, stirring occasionally. Uncover & heat to boiling, stirring frequently. Boil gently, uncovered, about 5 minutes or til berries pop. Stir in nutmeg. Divide the cranberry mix evenly among the prepared muffin cups. Set aside. In a medium mixing bowl, stir together the flour, the 1/3 C sugar, nuts, baking powder, and salt. Make a well in the center of the dry mix.

In another medium mixing bowl, combine egg, milk, cooking oil, and lemon peel. Add the egg mix all at once to the dry mix. Stir JUST TIL MOISTENED {batter should be lumpy}. Spoon batter on top of the cranberry mix in the muffin cups, filling ea 2/3 full.

Bake at 400� about 20 minutes or til done. Cool in cups on wire rack for 5 minutes. To remove muffins from the cups, invert them onto the wire rack.

Makes 12