Cranberry Upside-Down Muffins Recipe

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Cranberry Upside-Down Muffins Recipe from the Recipes 4U Collection


Cranberry Upside-Down Muffins Recipe

Recipe Ingredients

2 cup rolled oats
2 cup light soy milk
2 cup unbleached all-purpose flour
1/2 tsp sea salt
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp cream of tartar
2 tsp baking soda
1 cup brown sugar
2 tbsp egg replacer, -or- eggs, beaten* (see n
1/2 cup water
1/2 cup natural applesauce
3/4 cup jellied cranberry sauce

Recipe Preparation

Preheat oven to 400 F. Grease muffin tins.

Combine oats and soy milk in a large bowl. Set aside.

Sift together flour, salt, cinnamon, nutmeg, cream of tartar and
baking soda. Stir in brown sugar.

Whisk egg replacer and water until light and foamy.

Combine egg replacer, applesauce and oat mixture. Mix well. Add dry
ingredients and mix just until blended. Do not overmix.

Place 2 teaspoons of cranberry sauce in bottom of each muffin cup.
Fill muffin cups 2/3 full with batter.

Bake until a toothpick inserted into middle of muffin comes out clean,
about 15 minutes. Remove from oven, cool for 2 minutes and invert
muffins onto wire racks to finish cooling. Serve warm or at room

Makes 24 muffins

Per muffin: 112 cal, 2 g prot, 130 mg sod, 24 g carb, 0.7 g fat, 0 mg
chol, 20 mg calcium

NOTE: *If using whole eggs instead of egg replacer, do not add 1/2 cup

* Source: Vegetarian Gourmet, Autumn 1993 * Typed for you by Karen



Servings: 24




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Cranberry Upside-Down Muffins Recipe Category from Recipes 4U

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This Cranberry Upside-Down Muffins Recipe is one of our Vegetarian Recipes, which have been assembled from submissions from our readers and open source collections. Obviously, as there are over 50,000 recipes in the cookbook it would be a seriously difficult task to prepare and test every recipe on our website, so please exercise caution and plan carefully. If you spot any mistakes, let us know.


Cranberry Upside-Down Muffins Recipe

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