Cranberry Upside-Down Muffins Recipe

Step 1

Preheat oven to 400 F. Grease muffin tins.

Step 2

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

Step 3

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

Step 4

Whisk egg replacer and water until light and foamy.

Step 5

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

Step 6

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

Step 7

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 temperature.

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 water.

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

Things You'll Need

  • 2c Rolled oats
  • 2c Light soy milk
  • 2c Unbleached all-purpose flour
  • 1/2ts Sea salt
  • 2ts Cinnamon
  • 1/2ts Nutmeg
  • 1ts Cream of tartar
  • 2ts Baking soda
  • 1c Brown sugar
  • 2tb Egg replacer; -OR-
  • 2 -Eggs, beaten* (see note)
  • 1/2c Water
  • 1/2c Natural applesauce
  • 3/4c Jellied cranberry sauce

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