Cranberry Upside-Down Muffins Recipe
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
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
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Food Tips of the Week
Advice on losing weight
Make sure that you drink enough fluids. Your body requires water , it is crucial for our body's health and has no fat. It is also good in that it fills the drinker's belly and decreases feelings of emptiness. The recommended portions physicians claim that we should aim to drink as much as six cups of water every 24 hours.
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* Know what is in your food
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Reducing the carbs in your diet usually results in reduction in fiber also. Look at reduced carb recipes that are rich in fiber to restore the balance.
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The majority of these also have a low calorie count, so should be included in every diet system.
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