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Preheat
your oven to 400 degrees F (200 degrees C). Place the oven rack in the middle of the oven. Butter or
spray 12 muffin cups with a non stick vegetable spray.
Cranberry Sauce: In a
small saucepan
place the cranberries, sugar, and water. Cook over
medium heat, stirring frequently, until the sugar dissolves and the cranberries
start to pop open, about 10 minutes. Remove from heat and set aside to cool
slightly while you
make the batter.
Muffin Batter: In a large mixing bowl,
whisk the flour with the sugar, baking powder, salt, and nutmeg (if using).
In a separate
bowl, whisk the beaten egg with the milk, vanilla extract, and melted and cooled butter.
Add the milk and egg mixture to the flour mixture. Stir just
until combined. Do not over mix the batter or the muffins will be tough when
baked.
Evenly divide the
cranberry mixture (about 1 tablespoon (25 grams)) among the 12 well greased muffins cups and then evenly spoon
the batter over the cranberry sauce.
Place in the oven and bake for about 14-18
minutes, or
until a toothpick inserted in the center just comes out
clean. Place on a wire rack to cool for about a minute, and then invert the pan,
and remove the muffins. Let them finish cooling with the cranberry topping
facing up.
Makes 12
regular-sized muffins.
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