Preheat oven to 350 degrees.
Using muffin tin with 12 cups (regular size tin) or (2 jumbo tins)
Place 1 teaspoon melted butter in each of 12 ungreased muffin tin cups.
Add 1 TBLS. brown sugar to each muffin cup.
Add 1 TBLS Lingonberry preserves
Mix Sturdiwheat Lemon Cornbread as directed on package and spoon into each muffin cup over the Lingonberries. Fill to ¾ full. (may have enough batter for a few more muffin cups depending on size of muffin tin)
Bake 30-35 minutes or until golden brown and cake springs back when lightly touched in the center
Cool mini cakes in muffin tin for 10 minutes.
Place cookie sheet over the muffin tin and hanging on to both, turn muffin tin over until cakes let loose.
NOTE: Spoon mixture left in the tin onto the mini cakes.
Serve warm and enjoy!!