Cranberry upside-down muffins
Cranberry Muffins Vegetarian Vegan Low Calorie Low Fat
Last updated 10/4/2011 8:02:19 PM. Recipe ID 26222. Report a problem with this recipe.
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Title: Cranberry upside-down muffins
Categories: Breads, Vegetarian, Vegan, Low-calorie, Low-fat
Yield: 24 Servings
2 c Rolled oats
2 c Light soy milk
2 c Unbleached all-purpose flour
1/2 ts Sea salt
2 ts Cinnamon
1/2 ts Nutmeg
1 ts Cream of tartar
2 ts Baking soda
1 c Brown sugar
2 tb Egg replacer; -OR-
2 -Eggs, beaten* (see note)
1/2 c Water
1/2 c Natural applesauce
3/4 c 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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