Mini Cranberry Chocolate Upside-Down Cakes

From MARTHA WHITE
Makes 12 mini cakes

Two Please!

INGREDIENTS

No-Stick Cooking Spray

Topping
1/2 cup butter, melted
1/2 cup white baking chips
1 1/2 cups cranberries, fresh or frozen, thawed

Cake
1 cup sour cream
1/2 cup milk
2 tablespoons sugar
1/2 teaspoon almond extract
2 (7.4 oz.) packages Martha White Chocolate Chip Muffin Mix
Garnish
1 cup heavy cream whipped with 1 tablespoon sugar, optional

DIRECTIONS

1.HEAT oven to 350 degrees. Spray 12 (2 3/4 x 3/4-inch) muffin cups with no-stick cooking spray. Spoon 2 teaspoons melted butter into each muffin cup. Divide baking chips and cranberries evenly among muffin cups.

2.COMBINE sour cream, milk, sugar and almond extract in medium bowl. Mix well. Add muffin mix. Stir to blend. Spoon batter into muffin cups.

3.BAKE 25 to 30 minutes or until golden brown. Place cookie sheet over muffin pan. Carefully invert cakes onto sheet. Best served warm. Top with whipped cream, if desired.

Find this recipe and more holiday treats at marthawhite.com