Cranberry upside-down muffins
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Cranberry upside-down muffins
  Cranberry    Muffins    Vegetarian    Vegan    Low Calorie    Low Fat  
Last updated 6/12/2012 1:02:36 AM. Recipe ID 26222. Report a problem with this recipe.
[an error occurred while processing this directive]

      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

Didn't find the recipe you were looking for? Search for more here!

[an error occurred while processing this directive]
Recipe ID 26222 (Apr 03, 2005)

[an error occurred while processing this directive]